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one of my favorites is not technically a dessert, but everytime i make it at least one person comments that it tastes like dessert.
really simple recipe:
carmelized sweet onions (walla walla are best) on top of your pettola (crust).
cook the onions really slow, for an hour at least, on really low heat, in a generous amount of extra virgin olive oil.
i have tried adding a really nice italian provolone, but it didn't suit my fancy.
really simple recipe:
carmelized sweet onions (walla walla are best) on top of your pettola (crust).
cook the onions really slow, for an hour at least, on really low heat, in a generous amount of extra virgin olive oil.
i have tried adding a really nice italian provolone, but it didn't suit my fancy.