(original recipe by Chef Rebecca Goldfarb - adapted by The Gluten Free Bistro)
Ingredients:
12" Gluten Free Bistro pizza crust (slightly de-frosted) OR 1 Gluten Free Bistro dough ball, rolled out and par-baked (according to package instructions) For information wwww.theglutenfreebistro.com.
1 granny smith apple, peeled
1 yellow onion sliced thinly
5 fresh thyme sprigs, stems removed, plus more for garnish
Salt and Pepper to taste
2 tbs butter
4 oz Italian Fontina cheese, finely grated
Directions:
In a saute pan melt the butter and add the onions over low-medium heat and cook, stirring occasionally, until onions are soft and starting to caramelize, about 30 minutes. Grate the apple and add into the pan and add the thyme. Season with salt and pepper and cook additional 5-7 minutes over medium heat until apples are soft and incorporated.
Directions:
Slice the prepared gluten-free pizza crust into small triangles (you should get about 24 out of a 12" par-baked crust or dough ball). Place them on a parchment lined/silpatsheet tray so they are not touching.
Place a spoonful of onion-apple mixture on each triangle and top with grated cheese. Place in the oven and bake until golden brown, about 8 minutes. Serve warm or at room temperature. Garnish with extra thyme.
You forgot to list how much onion to use in the ingredient list.
ReplyDeletethank you I just added it...One yellow onion sliced thinly
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