Wednesday, September 22, 2010

The Pizza

This is potentially the grossest-looking food picture ever - but also potentially the absolute BEST pizza I've ever made. And me, I've made some pizza.

It started as a quick Thursday night dinner, a night when Jesse returns home late from cross country meets. The plan was onions, a little goat cheese, some basil. Simple. But then - oh, then - I got distracted by his royal babyness while the onions were cooking, and when I returned to the stove, the smell of the softening onions set off the idea lightbulb in my head. And this, THE pizza, was born...

Caramelized Onion and Camembert Pizza

-One recipe pizza dough (we like this one, but try to let it rise a few minutes first) stretched and drizzled with olive oil
-A couple huge onions
-One chunk brie or cemembert type cheese -we used Camdenbert, which we got in our cheese share from local Appleton creamery - oh yum - sliced as thin as you can get it (freezing it first helps).
-Olive oil

Cook your sliced onions down and down and down in a bit of olive oil until they start to caramelize. Mmm.
Spread them across your pizza (thickly - don't be stingy!) and then top all over with slices of cheese
Bake at 400 until the crust is gently browned and the cheese has melted down into the onions almost unrecognizably. Holy wow.

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