Inspired. I cooked onions slowly until they began to brown at the edges, then added a small spoonful of brown sugar and just a tiny dash of grated nutmeg, turned up the heat, and continued cooking until they were dark and caramelized. Then I pushed all the onions to one side of the pan and melted about a tablespoon of butter in the other side. I brushed this onion-infused melted butter over a pizza crust (ready-made, but still good), then topped it with sliced apples, mascarpone and gorgonzola cheese and the caramelized onions. Gods, it may have been the best pizza I've ever had.
saansaturday: (swoon)
( Monday, 12 December 2005 23:31)
Tonight I made a pizza with sauteed red potatoes, kalamata olives, anchovies, roasted garlic, garlic oil and mozzarella. I *love* potatoes on pizza.

wanna see? )
saansaturday: (swoon)
( Sunday, 28 March 2004 16:07)
this is the amazing pizza crust I´ve been talking about:

3 TBS hot water
3 TBS cold milk
1 1/4 tsp yeast
pinch of sugar
1 TBS olive oil
1/4 tsp salt
3 TBS whole wheat flour
5/8 cup unbleached white flour, more or less

Combine the water and milk, make sure the temperature is lukewarm, add the yeast and sugar, then stir to dissolve. Mix in the olive oil, salt and whole wheat flour. Add the white flour gradually to make a soft dough. Add just enough flour to keep the dough from sticking. Knead on a lightly floured surface for about 5 minutes, then put it in an oiled bowl, turning once to coat the dough with oil, and let rise, covered, in a warm place about 35-40 minutes or until it has doubled.

While it rises you can prepare your ingredients as well as some garlic oil: smash a few cloves of garlic, put them in a small bowl and pour over extra virgin olive oil to cover.

Heat your oven to as hot as it gets (that's generally around 500 F or 225-250 C). Form the dough into a ball and roll it out a bit on a floured surface. Pick it up and stretch the dough to the shape you want. I usually bake my pizza in a rectangular baking pan which I dust with finely ground cornmeal (or polenta)--I double the dough recipe though for this...the recipe as given here does best with a 10 inch round pizza. (A pizza stone would be optimal but I don't have one). Brush the dough with the garlic oil before adding your toppings. This not only adds flavor but also keeps the crust from getting soggy. (Actually you can protect all sorts of breads from getting soggy by remembering that oil and water don´t mix--mayonnaise is great for keeping sandwich breads from becoming soggy--you only need a thin layer). Usually the pizza takes about 10 minutes to bake, just keep an eye (and nose and ears) on it.
.

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