|
|
MAIN DISHES- PORK:
Bertucci's Nolio Pizza
|
Bertucci's Nolio Pizza |
|
|
|
Unbelievable
flavor...
|
|
1
medium |
|
yellow onion |
|
|
1
tsp |
|
white pepper |
|
|
1
cup |
|
heavy whipping cream |
|
|
˝
medium |
|
lemon |
|
|
1˝
cups |
|
shredded Prosciutto |
|
|
1˝
cups |
|
shredded mozzarella cheese |
|
|
1
package |
|
Pillsbury pizza dough (or other) |
|
|
|
|
olive oil |
|
|
|
|
|
|
1 |
Preheat oven
to 400°F. |
|
2 |
Boil heavy
cream until thickened. Add white pepper and the
juice from half a lemon. Slice onion very thin
so that you are left with rings. Sauté onion
rings in olive oil until they are starting to
get brown. |
|
3 |
Assemble
pizza: Unroll pizza dough onto a non-stick pizza
pan. Sprinkle on cheese, then prosciutto. Add
cream mixture a little at a time to the pizza
(Tablespoons full) forming little puddles spread
around the pizza. Drain the onions and put them
on last. They will continue to caramelize as the
pizza bakes. |
|
4 |
Bake 8-12
minutes. Don't overbake. You don't want to
"dry-out" the pizza. |
|
|
|
|
Yield: 1 pizza |
|
|
|
Recipe Source |
|
Venetto's |
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "My
husband
found this recipe when he decided to make an Italian-style anniversary
dinner for us. We LOVED this pizza! So absolutely tasty.
We'll keep this and make it again!"
-Houston, TX
|
|
