Ingredients
1tbspunsalted butter
1medium onion,halved lengthwise and thinly sliced
1tbspwater
1tspwhite wine vinegar
salt and freshly ground white pepper,to taste
1½cupricotta
2tbspextra virgin olive oil
2tspfresh lemon juice
2headfrisee,(3 cups)
1½lbfrozen pizza dough,thawed and shaped into 2 balls
½lbtaleggio cheese,rind removed, cheese cut into 1-inch pieces
2tbsppine nuts
white truffle oil,for drizzling
Preparation
Preheat the oven to 500 degrees F. Set a pizza stone in the bottom of the oven and heat for at least 30 minutes.
Meanwhile, in a medium saucepan, melt the butter. Add the onion, cover, and cook over moderately low heat, stirring occasionally, for about 10 minutes until softened but not browned.
Add the water when the pan gets dry. Add the vinegar, transfer the onion to a bowl, and season with salt and pepper. In a medium bowl, season the ricotta with salt and pepper.
In another medium bowl, whisk the 2 tablespoons of olive oil with the lemon juice. Add the frisee and season with salt and pepper.
On a lightly floured work surface, roll or stretch 1 ball of dough into a 14-inch round. Transfer the dough to a lightly floured pizza peel or inverted baking sheet and brush the edge with olive oil.
Spread ½ of the ricotta on the dough, leaving a 1-inch border. Top with ½ each of the onion, Taleggio, and pine nuts.
Slide the pizza onto the preheated stone and bake for 5 to 6 minutes, until golden and bubbling.
Drizzle lightly with truffle oil. Repeat with the remaining ingredients to make the second pizza.
Cut into wedges and serve at once with frisee salad on the side. Enjoy!
