Not Quite Writin' Rations™: Potato, Ricotta, and Onion Pizzas

This recipe is just slighty too fiddly to qualify as Writin' Rations™, but the techniques are simple (there are just a few too many of them for this to be an impulse recipe) and it doesn't cost much at all to make, and oh these pizzas are so very, very tasty.


Two small (about 10"/25 cm) pizza bases per person (I cheated and bought some, because I got things to do)
One large onion per person
One-half large OR one small OR two teeny-weenie potatoes per person
Two tablespoons (or so, more is better than less) butter per person
One cup ricotta (drained) per person
One lemon
Sea salt
OPTIONAL and I do not guarantee the results: a half-cup of white wine

1. Slice the onions very thinly until they look like the fingernail parings of a kindly giant. Then try to get that image out of your mind.

2. Melt the butter on the lowest heat you've got (gas) or second-lowest (electric) in a sturdy frying pan. Cast-iron is ideal.

3. Add the onions to the butter and just let them cook there for an hour or more, stirring occasionally. They will slowly become browner and browner; you can keep going until they look like the kind of brown you think of when someone says "caramelized onions". At this point you can add the half-cup of white wine, stir it through, and let it cook down.

4. WHILE THE ONIONS ARE COOKING, slice the potatoes absolutely as thinly as you can slice them (I didn't bother peeling the potatoes, but you may be squeamish about eating potato peels and who am I to judge?), then cook them in boiling water for a few minutes until they're soft but not disintegrating. Drain and set aside until assembly time.

5. Preheat the oven to Infernally Hot.

6. Assemble the pizzas: thin layer of onions, thin layer of potato slices over the onions that covers the entire pizza, another layer of onions, dollops of ricotta, and a sparing sprinkle of sea salt.

7. Bake until the pizzas sizzle and the ricotta starts to brown.

8. Serve with lemon wedges (because this becomes a-MAZ-ing with just that little bit of lemony tartness squirted over it).


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