Not your average pizza topping is it? But, it’s become my signature. Every week our pizzas sport a concoction of caramelized onion, olive oil, greens and garlic. I figure, there’s just not enough green in the world, so any chance to pair it in an uncommon way, and I will. We also serve a simple field green salad to top every pizza! This slightly sweet vinaigrette pairs wonderfully with the rich savory flavors of cheese, crust and sauce.
The pizza below is host to many local Minnesota veggies straight from the CSA box: turnips and their greens, broccoli, red onion, garlic, and brussel sprouts.
Caramelized Onion and Greens
- 1 large onion, thinly sliced
- 2 Tbs. olive oil
- 2 cloves garlic
- 1 large bunch of greens (here are some ideas: swiss chard, kale, turnip, mustard…)
- brussel sprouts and broccoli (optional)
- salt and pepper
Directions: To caramelize onions I place them in a saute pan on high heat until they begin to brown. Then I turn the heat down and allow them to slowly cook for about twenty minutes stirring every now and then. Add salt and pepper and garlic until fragrant, then add the greens. Saute until the greens are tender and bright green. Careful not to overcook as they will cook more on the pizza.
If you choose to add the brussel sprouts, cut them in half and cook them with the onions so they get nice and browned. Other greens can be added at the end of the cooking time. Of course, Kale needs a few minutes more than tender greens.
That fire swooping up over the top just amazes me!