Susie's Puff Pastry Pizza with Balsamic Onions, Heirloom Tomatoes and Bocconcini

Posted by Tara Whelan on

Was nosing around some of my gorgeous producers' literature and spotted this gem of a recipe from Burren Balsamics- just had to rip off, sorry Susie!  Timely too, as I was planning to make pizzas this weekend. Despite being a decent baker and not bad with yeast breads, I absolutely suck at making pizza crusts (and I really do try) so end up just buying the very tasty and convenient Italian recipe Irish made Pizza da Piero bases. Though have to say, this packet puff pastry idea looks like something I could totally be down with.

Ingredients:

1 pack of good quality puff pastry (I've made very nice strudel with Lidl's puff pastry so go for it!)
2 medium onions, peeled and thinly sliced
10g butter
3 heirloom tomatoes, sliced
1 tub mozzarella pearls (bocconcini) (Macroom buffalo, if you can get it... actually tastes like something)
20ml Burren Balsamic Bramley Apple infused Vinegar
Handful of rocket Leaves
50ml passata (Mutti pizza sauce is really good, go lightly with it)
Few basil leaves, torn
A drizzle of Burren Balsamic Reduction

 

Method:

  1. Preheat the oven to 180 degrees C
  2. Slowly caramelise the onions in the butter, when softened and starting to colour add the Bramley Apple vinegar and reduce until the onions are glazed and sticky. Leave to cool before using
  3. Roll out the pastry into a rough circle approximately, fit on a lightly greased pizza or baking sheet
  4. Spread the passata over the pastry and scatter over the torn basil leaves
  5. Evenly spread on the onion mixture
  6. Place into the preheated oven for approx 10 minutes until starting to rise and colour.
  7. Remove from the oven and add the mozzarella pearls, return the pizza to the oven for a further 5 minutes.
  8. Remove and scatter over the rocket leaves, return to the oven for a further 5 minutes.
  9. Drizzle a little Balsamic Reduction over the pizza
  10. Enjoy

This is the sort of thing where you're only limited by your tastes and imagination. I love Gubbeen Smokehouse Chorizo and artichokes on pizza, or go nuts with prosciutto and pesto. Happy Pear Basil Pesto is heaven in a tub. Leave the pineapple alone though, please.


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