Vidalias are truly the sweetest onions I’ve ever tasted. Essentially, I never knew that onions had seasons, however Vidalia’s do. Therefore, I did some research and found additional facts about these mild and succulent bulbs.
Vidalias are only grown in an area of Southern Georgia. Their sweet and juicy flavor is a product of the mild climate and unique soil content found in this region. April is the start of the season and lasts for a mere three months until the end of June. If you want them fresh, now is the time to check out your favorite produce market.
My friend Nicole, who dropped a couple on my doorstep, suggested grilling or slicing them for a sweet addition to burgers. I quickly decided to incorporate grilled Vidalias into a pizza. I had a store bought thin pizza crust on hand. As well, I knew my daughter had Swiss Chard ready for picking in her garden. I paired these ingredients with bacon and Fontina cheese to produce a mouthwatering blend. The saltiness of the bacon contrasts beautifully with the sweet onions. The Swiss Chard adds more bright notes and the Fontina, which is mild and nutty, provides a perfect back drop.
Time Saving Tip:
Purchased Boboli Thin Crust
5 ounces grated Fontina cheese
1 medium Vidalia onion, cut length wise and then in 1/2" slices
5 pieces center cut bacon
4-5 large leaves of Swiss Chard
2 Tbsp. olive oil
1/2 tsp. garlic salt
Take sliced onion and brush with 1 Tbsp. of olive oil. Place on hot grill and turn after 5-10 minutes once onions start softening and have medium brown grill marks. Grill for 5 more minutes and put aside.
Saute bacon in pan until medium crisp. Place cooked bacon on paper towel. Drain most of the bacon fat from pan and use this pan to cook and wilt Swiss Chard. Constantly stir Chard until it is soft but not over cooked.
Brush pizza crust with remaining olive oil and sprinkle garlic salt evenly around. Add cheese and bake pizza for 5 minutes at 450 degrees. Take out pizza add Swiss Chard, onion, bacon and bake for 3-5 more minutes.
Serves 4
Virtually Homemade
