| This recipe is liked by 0 person(s). |
PIZZA - Meyer Lemon, Gorganzola And Arugula Pizza
Nb persons: 0
Yield: 1 (10-inch) pizza
Preparation time:
Total time:
Source:
| MEYER LEMON, GORGONZOLA AND ARUGULA PIZZA DMN If you have the lemon-and-onion relish in your fridge and use a purchased pizza crust, you can make this in a flash. (Generally, we prefer a thinner crust, but in this case a breadier base works better to balance the tartness of the relish.) The recipe is for one 10-inch pizza (which should serve 2 for lunch, 4 as an appetizer and 1 to 2 people for dinner, depending on their appetites); simply multiply it by the number of pizzas you need. | |
| 10-inch | prepared pizza crust |
| 1 tablespoon | olive oil |
| 1/2 cup | Meyer Lemon and Onion Relish, (see recipe, above) |
| 4 ounces | gorgonzola cheese, crumbled |
| 2 tablespoons | pine nuts |
| 1/2 teaspoon | fresh thyme leaves |
| 10-12 | arugula leaves, washed, dried and torn into large pieces |
| Preheat oven to 400 degrees or temperature specified on pizza-crust package. Brush crust with oil. Spread relish thinly over pizza; dot with gorgonzola and distribute pine nuts and thyme evenly over pizza. Bake in preheated oven for 10 minutes or time specified on pizza-crust package. Cheese should be melted and pine nuts starting to brown. Remove pizza from oven and distribute arugula evenly over the top; serve immediately. Nutritional analysis per serving, based on 2 servings: 991 calories, 42 grams fat, 125 grams carbohydrates, 39 grams protein, 51 milligrams cholesterol, 1,486 milligrams sodium, 6 grams dietary fiber, 36 percent of calories from fat. – Amy Culbertson MEYER LEMON AND ONION RELISH This relish takes some time to cook but requires only occasional attention on the stove. A mandoline makes short work of slicing the onions and lemons. Store the relish, covered, in the fridge and use it with fish or chicken or in the accompanying recipe for pizza. Use a little more sugar if you prefer a relish that is less tart. Yields 2 cups | |
| 2 to 3 tablespoons | olive oil, divided |
| 1 large | sweet onion, sliced thinly |
| 2 teaspoons | brown sugar |
| 3 whole Meyer lemons, thinly sliced, with juice | |
| 1/4 teaspoon | salt |
| 1/4 cup | chicken stock,, (canned low-sodium chicken broth is fine) |
Heat 1 tablespoon olive oil in a large skillet, preferably nonstick, over low heat. Add sliced onion and cook slowly, covered, stirring occasionally and adding a little more oil when needed, for about 45 minutes. Uncover; raise heat to medium and cook onions, stirring, a few minutes more, until they begin to brown.
Add lemons, juice, salt and chicken stock. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until rinds are quite soft and liquid has reduced, about 30 minutes.
Nutritional analysis per 2-tablespoon serving: 24 calories, 2 grams fat, 2 grams carbohydrates, trace protein, 0 milligrams cholesterol, 42 milligrams sodium, trace dietary fiber, 62 percent of calories from fat.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe