Fall Pizza: Caramelized Onions, Herbed Ricotta & Arugula

Makes 2 "individual" pizzas (if you're hungry like us...)

A few months ago, Nick went to Home Depot and picked up a half dozen natural ceramic tiles to line our oven rack - then you can simply slide your pizzas right onto the tiles which mimics a pizza oven! It works great! Remember to pre-heat the oven with the tiles inside.

Ingredients:
2 whole wheat pizza crusts from Olga's Cup and Saucer
4 onions, thinly sliced
1 cup Naragansett Creamery ricotta
2 T finely chopped fresh herbs, any assortment you like I used rosemary, thyme, and marjoram.
Zest 1/2 lemon
4 cups fresh arugula, washed well & dried
Olive oil
1 T unsalted butter
2 T balsamic vinegar
Salt & pepper


Preparation:
1. Pre-heat oven as hot as it will get (500).

2. Mix ricotta, chopped herbs, and lemon zest. Set aside.

3. Heat 1 T butter and 2 T olive oil in a large skillet over medium heat. When hot, add in onions. Stir around to coat onions then let sit until browned on one side, then toss around. Again let sit until browned, toss. Do this until the onions are caramelized, a deep brown, about 10-15 minutes. Sprinkle with salt.

4. When onions are ready, top pizza crust with a layer of caramelized onions. Dollop herbed ricotta on, then slide pies into the hot oven. Cook for about 10 minutes (watch the crust, if it looks like it's done, take it out sooner).

5. Dress arugula with 2 T balsamic vinegar & 1 T olive oil, sprinkle with salt and toss.

6. When pizza is crispy, slice into rectangular strips - top with dressed arugula & DIG IN!