Last weekend I went through my new Look +Cook cookbook by Rachael Ray and wrote down all of the recipes from it I want to try. The list was quite long! The first recipe that I decided to go with was this pizza. I have been wanting to make french onion soup for quite awhile, but decided to push that off for a later date, this was the next best thing! It was very easy to make and absolutely delicious. We ate several pieces with a small side salad.
I have made my own pizza dough before, but just don’t have the time to make it during the week. I searched all over Wegmans for fresh pizza dough and was surprised to find none, so instead I used the Pillsbury pizza dough and it worked out great. If you are looking for a non-traditional pizza to try, I suggest giving this a go.
**Giveaway ends tomorrow at 3:00!
French Onion Dip Pizza
Recipe by Rachael Ray
What you’ll need:
2 tablespoons EVOO – Extra Virgin Olive Oil
2 large onions, thinly sliced
2 cloves garlic, finely chopped or grated
Salt and ground black pepper
1 ball fresh pizza dough
1 cup crème fraiche or sour cream
3/4 cup shredded sharp white cheddar cheese
3/4 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon thyme leaves, chopped
Preheat the oven to 450ºF. Place a large skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes. Stir in the garlic the last 8-10 minutes of cooking time. While the onions are cooking, stretch the pizza dough out to the size of your pan (you can use a baking sheet or round pizza pan, whatever you have). Transfer the dough onto the pan and bake until set and very light golden brown, about 15 minutes. When the onions are ready, season them with salt and pepper, and stir in the crème fraiche or sour cream. Spread the mixture over the pre-baked pizza crust. Sprinkle the cheeses and thyme over the pizza and return it to the oven. Bake until golden brown and bubbly, about 10 minutes.