• caramelized onions (see recipe below)
• homemade pesto (see recipe below)
• tortillas to fit your pizza stones (I used 8 inch)
• cheese; Parmesan, Romano and Mozzarella  are all good choices

Caramelized Onions:

There are a number of recipes and ingredients to make caramelized onions – this is the recipe I always use when these onions are wanted.

• 1 large onion, cut in half and sliced 1/8-inch thick – I then like to cut them again
• pinch of baking soda (said to cut back on the cooking time but I have never used it)
• 1-2 tsp. neutral oil such as vegetable or grape seed
• sugar, just a sprinkle or two (white or dark)
• kosher salt – just a sprinkle or two at the end of cooking

Heat a large skillet on high, add the oil, thinly sliced onions and optional baking soda. Toss to coat the onions well with the oil. Reduce the heat to medium to medium low and cook, covered, for 10 minutes; remove lid. Add a sprinkle or two of sugar and toss the onions while scraping up any browned bits. The total amount of cooking time will depend on your onions, your skillet and the heat you’re using (also I guess if you add baking soda – sounds like an American Test Kitchen idea). Cook, stirring occasionally – be more attentive as the onions brown. To reach the color of my onions below I cooked them for 40 minutes. Add the pinch of salt at the end of the cooking time.

This is enough for (4) 8-inch tortillas.

My Favorite Pesto:

There are a zillion recipes for making pesto and this is my all-time favorite.

• 4-5 cups fresh basil leaves, firmly packed
• 1 cup Parmigiano-Reggiano, grated
• 4 large garlic cloves (or to taste) peeled and chopped (I love garlic)
• 3/4-1 cup pine nuts
• 1/4 tsp. kosher salt
• 7-10 tbsp. olive oil, more or less (depending on how thick you like it and what you are going to use the pesto for) this is a recipe to freeze
• 2-3 tbsp. parsley, minced – optional (said to brighten the color of pesto)

According to America’s Test Kitchen it is worth it to blanch the basil leaves in boiling water for 20-30 seconds, then plunging them into ice water. Once cool dry the leaves and continue with the recipe. They say it inactivates the enzymes with the basil leaf that promote rapid oxidation, darkening its bright green color. I also read this same idea from  King Arthur Flour (it is now King Arthur Baking) but they say only 5 to 10 seconds. Two excellent sources – they must be right!

I use to toast my pine nuts but I don’t any more. I always thought that would add more flavor to the pesto – apparently in Italy they do not. I will leave that up to you!

To Assemble:

Preheat your stones on high for 30 minutes. You can also bake these in the oven on  a sheet pan at 350 degrees until the cheese melts.

Right before grilling spread a layer of pesto over the tortillas, then cheese of your choice topped with caramelized onions. Turn your grill down and with the lid down cook for about 5 minutes or until the cheese melts. Cut into fourths and enjoy!

Recipe by cookingwithauntjuju.com