Local Bakery Dinner Pizzas

Independent groceries like the Hub City Food Co-op often offer fresh bread from area bakeries to help you with one-stop-shopping. For this recipe I used a sourdough, but you can substitute any style of bread.

By / Photography By Brian Kelley | June 07, 2017

Ingredients

  • 1-2 slices of bread per diner
  • 1 red onion
  • 1 tablespoon olive oil (or your preferred cooking fat)
  • 1 generous wedge of a local hard cheese such as parmesan or aged gouda
  • 1 ripe sweet pepper
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried)

Preparation

Caramelize the onion by thinly slicing it and adding it and the olive oil to a skillet set to medium high; stir occasionally until onions are limp and light brown in color; set aside. Move oven rack to highest position and preheat on broil. On a baking sheet, arrange the bread slices in a single layer and cover each with thinly sliced parmesan or other hard cheese. Spread the caramelized onions over the top of the cheese before topping each one with several thinly sliced pieces of sweet pepper. Add additional grated parmesan (optional). Add rosemary and cracked pepper to taste. Place in the oven and vigilantly watch for the cheese to melt and begin to brown, around 3-8 minutes. Remove before bread crusts burn and cool slightly before serving.

Ingredients

  • 1-2 slices of bread per diner
  • 1 red onion
  • 1 tablespoon olive oil (or your preferred cooking fat)
  • 1 generous wedge of a local hard cheese such as parmesan or aged gouda
  • 1 ripe sweet pepper
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried)
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