>Pizza Bianca with Chicken, Caramelized Onions and Fontina Recipe
recipe courtesy of Relish Mag
1 tablespoon unsalted butter
1 tablespoon olive oil
2 large yellow onions, halved and very thinly sliced
1 tablespoon, plus 1 teaspoon, fresh thyme, divided
1/2 teaspoon kosher salt
Coarsely ground black pepper
1/4 teaspoon sugar
1 (12-inch) thin pizza crust
1 cup shredded Fontina cheese (4 ounces)
1 1/2 cups shredded rotisserie chicken
1. Preheat oven to 450F.
2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Serves 4.
Recipe by Laraine Perri, “Quick Chick,” Oct. 2009.
Hearts of Palm Salad with Olives and Ham
Recipe courtesy of Epicurious.com
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 garlic cloves, chopped
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
2 14-ounce cans hearts of palm, drained, rinsed
6 ounces ham, cut into matchstick-size strips (about 1 1/2 cups)
1 cup assorted olives, pitted, sliced
Combine first 4 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Cut hearts of palm on diagonal into 1/2-inch-thick slices. Place in large bowl. Add ham and olives. Toss with enough dressing to coat generously.
Arrange lettuce leaves on plates. Spoon salad atop lettuce and serve.