Friday, May 11, 2012

Union Grill Inspired

My favorite restaurant in town is the Union Grill. I usually order the same thing when we dine there. It's their Caprese salad. Red tomatoes, red onions, fresh mozzarella on a bed of pesto drizzled with a balsamic reduction and served with fresh baked foccaia bread. My mouth is watering as I describe it. DH had the great idea to model a pizza we made at home after it. It was amazing and delicious.

Ingredients:
Pizza Dough
Pesto
Thinly sliced red onions, tomatoes and fresh mozzarella
Shredded mozzarella
Balsamic vinegar



I made pesto while DH rolled out the dough for the pizza. Once the dough is rolled out, you coat with pesto. 


Sprinkle a small amount of shredded mozzarella over the pesto. Then layer the tomatoes.


DH used a mandolin to cut everything thin. Just a tip: freeze the cheese for awhile before cutting. It makes an easier task of it.


Layer onions and cheese on pizza.


Top with a few more onions and bake. Ours baked at 450 degrees for about 12 minutes.


Once the pizza is cooked, drizzle with balsamic reduction. The reduction is made by boiling down balsamic vinegar with a pinch of sugar (or Splenda) until greatly reduced. It will continue to thicken up on cooling.

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