Is it just me, or when we were kids, a pizza meant phoning Pizza Hut and having pepperoni and cheese delivered? (Note from Barry: I had Me and Ed’s Pizza or Shakeys.) When did fancy pizzas get popular, and why am I so late to get on board?
Last Autumn while dining on Britta’s couch, we became suckers for her butternut squash and goat cheese pizzetta. Because we didn’t want Britta to think we were stalking her, we started making our own for any-time enjoyment.
We haven’t perfected the butternut / chevre combo yet, so most of the time, we caramelize some onion, throw on some prosciutto, add some mozzarella and chevre, and then top with spinach leaves. As with the beauty of a pizzetta, you can make one with just about anything you like. Get creative and enjoy!
Do you do fancy pizzas?
Inspired by Britta’s Cafe
~ Serves ~
~ Ingredients ~
- 7” pre-made pizza crust
- ½ red onion, thinly sliced
- 1 tbsp. butter
- 1 tbsp. olive oil + more for brushing crust
- ½ tbsp. sugar
- ½ tbsp. red wine vinegar
- 2 oz. deli meat (prosciutto / ham / pancetta, etc.)
- 2 oz. cheese (chevre / gruyere, mozzarella, etc.)
- Handful greens (onions / spinach / parsley / rosemary, etc.)
- Parsley, chopped for garnish
~ Preparation ~
Preparation Time: 45 minutes
Preheat oven to 475º F.
Heat butter and oil in saucier or fry pan. Add onions and sauté for 20 minutes. Add sugar and vinegar and cook for additional 5 minutes, until onions turn a deep brown color.
Add onions to pizza crust.
Thinly slice or shred meat and place on top of caramelized onions.
Add cheese to top of meat.
Add any remaining desired ingredients.
Brush pizza crust with olive oil to prevent over-browning.
Lower oven temperature 425º F. Cook pizzetta for 8 minutes or until cheese is melted and golden brown.
Cut into 4 or 6 slices, sprinkle with chopped parsley and serve hot.
Nutrition content per serving: 792 calories, 102g carbs, 26g protein, 28g fat, 2g fiber
Cost per serving: $ 1.71
Source: Rustic Garden Bistro