On our way home from California this week, I bought an Every Day with Rachel Ray magazine at the airport. I rarely buy single magazines since it kills me that they cost $4 when a full year’s subscription is only $12, but after 6 flights in 10 days, I had exhausted all other forms of entertainment. I love Rachel’s magazine and used to subscribe before I started moving every few months. Changing addresses on just the essential mail is annoying enough.
Somewhere over Nevada, maybe, I flipped open to page 125 to find this beauty staring me in the face:
As soon as I saw this pizza, I knew that the leftover pizza doughs sitting in my freezer had found their fate. Rachel felt the need to give this pizza the ridiculous name of “Not-Just-Surviving-but-Thriving Odds-and-Ends Pizza.” Really, Rachel, really? There was also a dumb story that went along with the recipe explaining the name. If you’re really that intrigued, go buy this month’s issue.
Anyhow, the combination of toppings was what really caught my eye. I love sweet and salty combos, so sweet caramelized onions and raisins mixed with salty bacon and olives sounded phenomenal. And swiss cheese on a pizza? Very intriguing!
Instead of baking the pizza like Rachel did, I decided to use my grilling method since it’s so much easier and quicker.
Odds and Ends Pizza
(from Every Day with Rachel Ray)
- 3 tbsp olive oil
- 3 onions, thinly sliced
- 1/2 cup golden raisins
- 4 slices bacon
- 1 lb pizza dough
- 1 cup swiss cheese, shredded
- 1/4 cup green olives, pitted and sliced
Start by thinly slicing your onions.
In a large skillet, heat the oil over medium heat. Add the onions, partially cover, and cook, stirring occasionally, until soft and golden, about 30 minutes. In the meantime, cook the bacon over medium heat until crispy, about 10 minutes, and drain on paper towels.
When the onions are caramelized, add the raisins, mix, and remove from heat.
Whether you decide to bake or grill the pizza (if baking, bake at 500 degrees for 15-20 min), spread a layer of onion mix on the dough, then sprinkle on cheese.
Add bacon and olives.
Bake or grill until crust is crispy and cheese is melted.
So pretty and delicious.
As Rachel Ray would say in her dorky, corny way, YUM-O! This pizza was just as good as I thought it would be! LOVED the unique combination of flavors. Definitely another winner!
Food Frenzy says
Ahh…inspiration to try grilling a pizza. I’ve heard of it, but never saw it before your photos.