Pesto, Potato and Caramelized Onion Pie
Pesto, Potato and Caramelized Onion Pie
Directions
- Heat oven to 500°F. Swirl alfredo sauce on curst from the center towards the edge.
- Toss boiled potato wheels with pesto sauce. Then arrange on top of alfredo on pizza.
- Heat butter flavored oil in sauté pan over medium high heat then add onions, salt, and pepper. Cook for 2 minutes. Pour red wine in pan and reduce au sec. Which means until all the wine is absorbed into the onions. Then reserve.
- Arrange caramelized onion on top of alfredo then sprinkle mozzarella cheese on top.
Place pizza on pizza tray then bake for 10-15 minutes until crust is crispy on the bottom and golden and cheese is bubbly.
- Slice and serve.
Ingredients
- 1 ea Ultimo® 16-inch raised edge pizza crust
- 8 oz Bacio® Cheese, Mozzarella, diced
- 6 oz Roma® Alfredo Sauce, warmed
- 1 ea Peak Fresh Produce® Onion(s), Yellow, julienne
- 1 1/2 tbsp Brilliance Butter Flavored Oil
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1/2 cup Piancone® red cooking wine
- 1 ea Peak Fresh Produce® Potato(es), Russet, 70 ct. peeled and cut into ¼ inch wheels, boiled
- 1/4 cup Roma® pesto sauce
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
