Balsamic Red Idaho-Eastern Oregon Onion Strawberry Dessert Pizza
Use a fruity red wine from the Napa Valley region of California like a Merlot to prepare the sweet onion jam that is used as a sauce for this eye-catching dessert pizza.
Ingredients
Balsamic Idaho-Eastern Oregon Red Onion and Strawberry Jam:
- 1/3 cup butter 2.7 ounces
- 6 red Idaho-Eastern Oregon onions sliced 1.75 lb
- 6 cups granulated sugar 2.6 ounces
- 3/4 cup balsamic vinegar
- 3/4 cup red wine
- 3/4 cup fresh orange juice
- 6 strips orange peel each about 3-inches long
- 2 cinnamon sticks each about 4-inches long
- 12 cups sliced fresh strawberries 3 lb
Dessert Pizza:
- 6 lb pizza dough
- 4 cups mascarpone cheese 2 lb
- 1/2 cup icing sugar 2 ounces
- 2 tbsp finely grated orange zest
- 4 cups sliced fresh strawberries 1 lb
- 36 large basil leaves
Instructions
Balsamic Red Onion and Strawberry Jam:
- Melt butter in large pan set over medium high heat.
- Add red onions, stirring occasionally, until tender.
- Add sugar, vinegar, wine, orange juice, orange peel and cinnamon sticks.
- Cook, stirring frequently, until sugar dissolves and mixture boils.
- Stir in strawberries.
- Continue to cook over medium-high heat, stirring occasionally, for 30 to 40 minutes or until reduced to a jam-like consistency. Cool completely.
- Dessert Pizza:
- Preheat oven to 425˚F. Divide dough into 1/2 lb portions.
- Lightly dust work surface with flour.
- Roll each portion into a 6×10 inch rectangle.
- Bake pizzas for 15 to 20 minutes or until golden brown; make up to 6 hours before serving.
- Mix mascarpone with icing sugar and orange zest until smooth. Keep chilled.
1 order:
- Heat 1 pizza crust for 5 minutes until warmed through.
- Spread 1/2 cup jam over the pizza crust leaving a 1/2-inch border.
- Dollop 1/3 cup mascarpone mixture over the jam. Scatter with 1/3
- cup (1.3 ounces) sliced strawberries and 3 torn basil leaves.
Notes
Tips:
Use prebaked pizza crusts or focaccia bread if desired.
Store the jam, tightly covered in the refrigerator for up to 5 days.
Use prebaked pizza crusts or focaccia bread if desired.
Store the jam, tightly covered in the refrigerator for up to 5 days.