For our new dish this week, I made a pizza inspired by a coca that we had at Contigo. The ingredients on their flatbreads vary from day to day, but they usually have caramelized onions (or another allium) and seasonal vegetables on them. I had remembered a broccolini and manchego one that we particularly liked, but after reviewing their menus I discovered that it actually had broccoli rabe on it.
Broccolini is kind of like broccoli, but with long, thin stalks and small florets. We first had it on a tomato-sauced pizza at Beretta. It was nicely caramelized and complemented the rest of the pizza well.
For the onion compote, I sliced two onions along the grain and very slowly cooked them with a little salt, butter, and a pinch of sugar. After 1–2 hours when they were nicely caramelized, I deglazed with a little vermouth (I didn't have a white wine open) and set it aside.
For the pizza, I used my standard pizza dough, a scaled down Jamie Oliver recipe. I topped it with the compote, some slices of manchego cheese, and some broccolini that I had blanched in salted water.
The result was really good, particularly the parts with thinner crust. I made it again the next weekend, rolling out the pizza thinner, to give it a nice crispy crust, and putting slightly less color on the onions.