Comments on: fresh ricotta and red onion pizza http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/ Wed, 23 May 2012 13:32:04 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Heather http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-1668477 Heather Tue, 06 Mar 2012 20:01:47 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-1668477 Made this again last night for girls' night dinner and had rave reviews. Made the ricotta with your updated recipe - you might want to add a link to that recipe. For the crust I made Jim Lahey's pizza crust which you start the day before with the 18 hour rise - oh my! I will never use another pizza dough recipe! Made this again last night for girls’ night dinner and had rave reviews. Made the ricotta with your updated recipe – you might want to add a link to that recipe. For the crust I made Jim Lahey’s pizza crust which you start the day before with the 18 hour rise – oh my! I will never use another pizza dough recipe!

]]> By: deb http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-859285 deb Thu, 25 Aug 2011 20:38:08 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-859285 Lindsay -- Sandwiches! It's so good there. Lindsay — Sandwiches! It’s so good there.

]]> By: Lindsay http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-858639 Lindsay Thu, 25 Aug 2011 14:05:26 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-858639 Wow. Made this last night and it was DELICIOUS. My girlfriend said it was one of the best pizzas she's ever had and it tasted like it came from a restaurant. I did make the fresh honey-wine pizza dough, but not the fresh ricotta. I added shredded basil and parmesan as well. All in all, a huge hit! So here's my question. I can't stop thinking about that onion marmalade. I think I could eat it with a spoon, but I'm trying to be more refined than that. I have another red onion awaiting its fate... can you (or anyone) give any suggestions for other uses? I will definitely be making this exact same pizza again, probably very soon. But I think this caramelized onion jam is SO fantastic, I want to use it on all kinds of other dishes - ideas?? Wow. Made this last night and it was DELICIOUS. My girlfriend said it was one of the best pizzas she’s ever had and it tasted like it came from a restaurant. I did make the fresh honey-wine pizza dough, but not the fresh ricotta. I added shredded basil and parmesan as well. All in all, a huge hit!

So here’s my question. I can’t stop thinking about that onion marmalade. I think I could eat it with a spoon, but I’m trying to be more refined than that. I have another red onion awaiting its fate… can you (or anyone) give any suggestions for other uses? I will definitely be making this exact same pizza again, probably very soon. But I think this caramelized onion jam is SO fantastic, I want to use it on all kinds of other dishes – ideas??

]]> By: Gale http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-842635 Gale Wed, 17 Aug 2011 14:57:18 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-842635 I made this for dinner last night and just loved it. I had extra store-bought ricotta to use up, so I haven't made my own yet, but I will next time. Also, a great pizza tip I learned from a Gourmet.com video once: When you preheat the oven, put an upside-down sheet pan in the oven to get hot. Then shimmy the pizza from the back of the assembly baking sheet onto the hot one in the oven. It acts as a make-shift pizza stone and you get wonderful pizza parlor-esque crispy crust! I made this for dinner last night and just loved it. I had extra store-bought ricotta to use up, so I haven’t made my own yet, but I will next time. Also, a great pizza tip I learned from a Gourmet.com video once: When you preheat the oven, put an upside-down sheet pan in the oven to get hot. Then shimmy the pizza from the back of the assembly baking sheet onto the hot one in the oven. It acts as a make-shift pizza stone and you get wonderful pizza parlor-esque crispy crust!

]]> By: Charlotte http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-625243 Charlotte Wed, 27 Apr 2011 16:36:58 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-625243 DISCARD the whey?! honey!! put that whey back in the hot, but not scorching, pot and cover it... let it cook down down down til it turns into the most scrumptious delicious gjetost! mmm gjetost. best made with goat's milk. in my experience cow's milk makes the least flavorful of cheese... old 1/2 and 1/2 is actually quite nice... sheep's milk makes fabulous cheese and goat's has the most flavor.... robiola and blend all types of milk! DISCARD the whey?! honey!! put that whey back in the hot, but not scorching, pot and cover it… let it cook down down down til it turns into the most scrumptious delicious gjetost! mmm gjetost. best made with goat’s milk. in my experience cow’s milk makes the least flavorful of cheese… old 1/2 and 1/2 is actually quite nice… sheep’s milk makes fabulous cheese and goat’s has the most flavor…. robiola and blend all types of milk!

]]> By: Sarah http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-574880 Sarah Sat, 05 Feb 2011 03:31:52 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-574880 I just need to tell you how much I love this recipe! I've made it four times so far, and it is absurdly delicious every time. The last time I made it, the pizza dough failed miserably, so I made the toppings with yummy al dente rigatoni instead, and it was just as delicious! Thanks for all your amazing recipes but most recently (for me) this one. :D I just need to tell you how much I love this recipe! I’ve made it four times so far, and it is absurdly delicious every time. The last time I made it, the pizza dough failed miserably, so I made the toppings with yummy al dente rigatoni instead, and it was just as delicious! Thanks for all your amazing recipes but most recently (for me) this one. :D

]]> By: Morgan http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-434242 Morgan Mon, 18 Oct 2010 01:54:54 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-434242 I accidentally made cheese yesterday. Who knew that you can't sub in that random cup of buttermilk you've got in the fridge when trying to make bechamel? Me? I did not know. But since it was going into a casserole, it was still very tasty. I accidentally made cheese yesterday. Who knew that you can’t sub in that random cup of buttermilk you’ve got in the fridge when trying to make bechamel? Me? I did not know. But since it was going into a casserole, it was still very tasty.

]]> By: Symphonic Chef http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-396094 Symphonic Chef Thu, 10 Jun 2010 21:06:35 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-396094 Made this pizza and it was a serious hit. This is a winner, people. Made this pizza and it was a serious hit. This is a winner, people.

]]> By: Colleen http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-350595 Colleen Fri, 19 Feb 2010 17:24:50 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-350595 I made the ricotta with goat milk-- OMG-- it was sssooooo good. I added about 1/4 tsp salt to 1 qt goat milk, 1 c buttermilk. I could only find low fat buttermilk, but the fat in the goat milk seems to have made up for it. I could not resist stirring for longer than I should have, so the curds did not come together as well as they should have. I will do better next time. The next goat milk project is some goat milk caramel. There was some out for tasting at one of my favorite stores where they always have tasty things to try (Dave's Pasta, Davis Sq, Somerville, MA). The tart balanced with the sweet so well. Yum!! I made the ricotta with goat milk– OMG– it was sssooooo good. I added about 1/4 tsp salt to 1 qt goat milk, 1 c buttermilk. I could only find low fat buttermilk, but the fat in the goat milk seems to have made up for it. I could not resist stirring for longer than I should have, so the curds did not come together as well as they should have. I will do better next time.

The next goat milk project is some goat milk caramel. There was some out for tasting at one of my favorite stores where they always have tasty things to try (Dave’s Pasta, Davis Sq, Somerville, MA). The tart balanced with the sweet so well. Yum!!

]]> By: Megan http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-343626 Megan Wed, 20 Jan 2010 04:33:38 +0000 http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/#comment-343626 I made this tonight with a 1/2 AP flour 1/2 whole wheat flour dough, spread on some ricotta, and parbaked the crust. Then I added the onion marmalade, substituted in some leftover turkey bacon, and sprinkled on some goat cheese...1 word: heavenly. I've made so many recipes from SK, and every one has been outstanding. My husband and coworkers thank you Deb!!! I made this tonight with a 1/2 AP flour 1/2 whole wheat flour dough, spread on some ricotta, and parbaked the crust. Then I added the onion marmalade, substituted in some leftover turkey bacon, and sprinkled on some goat cheese…1 word: heavenly. I’ve made so many recipes from SK, and every one has been outstanding. My husband and coworkers thank you Deb!!!

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