I’m still trying to convince my father (also a reader) to write a post on some recent wines imbibed some weeks back so perhaps a little throwing under the bus here in the beginning might do the trick!
Now for the post.
Last birthday I received a fun little cookbook by Pete Evans titled, Pizza: Award-Winning Pies for the Home Kitchen. Like most of my cookbooks I forget about them for long periods of time until one day I unexpectedly look up to the cabinet way above me and discover them like they were lost Egyptian relics.
First of all, when it comes to at-home pizza making I have cheated and bought Trader Joe’s pizza dough. In the near future I plan on getting on Evan’s easy pizza dough recipe that can be frozen and used at my liking. The day I decided to break out this cookbook I opted to use the TJ dough for two reasons: time, and waste-not. Evan’s cooking instructions did not go unread however when he instructed to bake at 500 or the highest setting of your oven. Hmm…but the TJ back says lower… Up until this day I’ve been a good following TJ’s baking instructions with bummed out floppy thin-crust results. Not any more. Light up that oven as highest as it can go. (Side note: Non-floppy crust means no sticking to the baking sheet either).
In addition to recipes for pizza pies, the book’s beginning include mini-recipes for essential pizza toppings to prepare and have on hand including sauces and confit, one of which I used to create the pie that I am sharing with you today: balsamic onions. For whatever reason, I hadn’t thought of it before but with feta in the fridge, tomatoes, and spinach there was born the idea of my pizza.
Here is Evan’s recipe for Balsamic Onions:
4 tablespoons olive oil
2 large onions, thinly sliced
1/3 superfine sugar
2/3 cup balsamic vinegar
Makes just over 1 cup
Heat the oil in a medium heavy-bottomed skillet over medium-high heat. Add the onions and stir for 5 minutes, or until just starting to caramelize. Add the sugar and stir until dissolved. Add the vinegar and cook over low heat for 25-30 minutes, stirring occasionally, or until the mixture is a jam-like consistency. Note: Balsamic onions can be stored in an airtight container in the fridge for up to 7 days. ~~
So simple! I used red onion for my balsamic onions.
As already mentioned, I rolled out my dough after allowing at least 20 minutes of rest (also an important step). After relocating my pizza crust to my baking sheet, I spread Pomi pizza sauce until it was evenly covered. I followed this by freshly chopped garlic and a drizzling of olive oil. I covered the pie with fresh spinach before topping with shredded mozzarella, oven-roasted tomatoes (sun-dried tomatoes would have been my preferred option if I hadn’t already run out!), feta crumbles, and of course the balsamic onions.
At my oven’s highest setting, I baked it for 18 minutes until the crust was crisp and all was bubbling. The significant lover said it was the best pizza I’ve made yet!