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Recipe: Mondavi Pizza

There's a fun food and wine event coming up at Eckert's. This morning photojournalist Randy Schwentker is tempting our taste buds with a pizza recipe that pairs perfectly with wine.

The 8th annual wine and food Festival is March 3rd and 4th at Eckert's in Belleville. It's from noon to six on both days and is free to attend, however if you want to take part in the tastings...which by the way, there are 40 different beverages to sample. That will cost you between $18 and $20. There will also be live music and STL Wine girl will be on hand to answer questions. You can find more information at eckerts.com.

Mondavi Pizza

Eckert’s Frozen Thin Pizza Crust, (13 1/2 inch)

1 Tbs. butter

1 Tbs. olive oil

1 large onion, diced

1/4 cup sun dried tomatoes, julienned

2 cloves chopped garlic, minced

1/4 cup balsamic vinegar

5-6 oz. blue cheese or Gorgonzola, crumbled

1/3 cup toasted English walnuts, chopped coarse

Preheat oven to 400-degrees. Heat butter and olive oil in large sauté pan until foamy. Add the onion and cook over medium heat until tender, caramelized and light golden brown, about 15 minutes. Stir occasionally to prevent mixture from scorching. Add the garlic and cook for 1 more minutes. Then add the sun dried tomatoes. Stir in the balsamic vinegar and cook until vinegar has evaporated, 2 to 3 minutes. Remove from heat and let cool slightly. Top the pizza crust with sautéed mixture. Sprinkle with blue cheese and walnuts. Bake for about 10-12 minutes or until crust is crisp and cheese is melted.

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