Cook Time: 12 to 15 minutes, plus time to cook the roasted red onion and garlic confit
To make the Roasted Red Onion: Preheat the oven to 450°F. Trim and peel onion, then cut into ¼-inch slices, keeping the slices intact. Arrange slices on a baking sheet, drizzle with oil, and season with salt and pepper. Roast until tender, 15 to 20 minutes.
To make the Garlic Confit: In a small saucepan over medium heat, combine garlic and enough oil to cover. Cook until garlic is golden brown and soft. Strain (reserve oil for another use), transfer garlic to a food processor, and process to a paste.
To make the Meyer Lemon Cream Sauce: Zest and juice lemon, reserving the juice. In the bowl of a stand mixer, whip cream, zest, and 1 teaspoon garlic confit paste to soft peaks. Set cream sauce and reserved juice aside.
To prepare the Pizza and Garnishes: Preheat the oven to 550°F. Stretch dough to a 14-inch round. Gently spread with 3 ounces Meyer lemon cream sauce. Top with Fontina, Mozzarella, dandelion greens, and half of roasted red onion. Bake for 12 to 15 minutes.
Drizzle with about half of reserved Meyer lemon juice, then top with Dry Jack and parsley.
Recipe courtesy of Doug Dellaccio, Wayfarer Bread, La Jolla, Calif.
2024 Real California Pizza Contest, Produce Category Finalist
