Fresh Ricotta and Red Onion Pizza

I was working with the very last red onion in the house so I had a little less than the two cups of thinly sliced onions that the recipe called for. The onions are caramelized with a little light brown sugar and then deglazed with some balsamic vinegar -- which results in a lovely onion jam. I ended up with a little less than I wanted but still enough to make a pretty tasty pizza.

Deb starts by making fresh ricotta using Michael Chiarello's -- but I went ahead with ricotta from the grocery store and, while I am sure Deb's fresh ricotta would have been fabulous, I was still pretty happy with my results.

I used the very serviceable pizza dough recipe from The New Basics. Not the best dough ever, but pretty darn good for the minimal effort involved.

Served with simple salad of mixed lettuce, sweet yellow cherry tomatoes, sliced cucumbers and a honey mustard vinaigrette. Served with an Australian Shiraz that complemented the balsamic onions really well. Although a beer would have been great too.