My sincerest apologies for being away for so long. Between a full-time job, running the uber-popular hockey website What's Up, Ya Sieve?, and my actual real life, I've been neglecting this little side project.
But no more!
I've got some things in the pipeline - starting with this deliciousness.
When I was a kid, my mom would sometimes caramelize a giant skillet of onions and we'd sit at the kitchen table, scooping them out right out of the pan, with using pieces of delicious, soft Polish rye bread instead of forks. The smell and, most importantly, the taste of that oniony goodness is something that I've always loved.
For the last couple of weeks, I've been using Boston Organics and getting delicious fresh, local produce delivered directly to my house. I had begun to amass a collection of onions so it was only natural that I start thinking of ways to use them up before they rotted.
A quick look in my fridge garnered a package of goat cheese and pizza dough and the decision was made. Some of the potatoes that I'd also gotten from Boston Organics became part of this culinary adventure.
I happen to think this recipe is super easy and while it did take a little bit of time to prepare the onions and the potatoes, the result was well worth it. I'd recommend this recipe for movie night, paired with a nice glass of pinot noir (I recommend Goldeneye or Scribe) or for a cocktail party, cut up in small squares as an appetizer.
Caramelized Onion, Potato, and Goat Cheese Pizza
(serves 2-3 people, or 1 person if you're feeling hungover, heartbroken, or especially gluttonous)
1 packaged Trader Joe's pre-made pizza dough
italian-blend shredded cheese
crumbled goat cheese
2 red bliss potatoes, sliced thin and blanched
herbs de Provence
3 medium onions, sliced
Preheat oven to 450 degrees.
In a stainless steel skillet, heat olive oil and butter on medium-low heat. Slice up 3 medium onions and add to skillet. Slowly caramelize onions (about 30-40 minutes). When onions are caramelized, add dash of balsamic vinegar to deglaze the pan and pick up all the good bits stuck to the bottom of the pan. Salt to taste and set aside.
Thinly slice the potatoes on a mandolin slicer. They should be thin but not so thin that they will fall apart when you blanch them. Place sliced potatoes in cold water and rinse twice. Transfer to medium pot and cover with cold water. Bring to boil and cook for minutes. Drain and place into cold water to stop cooking process. Remove from water and pat dry.
Remove pizza dough from fridge, place on flour covered board and bring to room temp (Dough will be easier to handle). Lightly oil a pizza pan (like this one) and sprinkle with cornmeal. Work dough into a round-ish shape (It doesn't have to be perfect. It'll be delish no matter how it looks) and place on pizza pan.
Drizzle dough with olive oil and sprinkle with garlic powder. Start layering ingredients - shredded cheese, potato, herbs de provence. Top with caramelized onions and goat cheese. Sprinkle edges with cornmeal and herbs de Provence. Bake about 10-12 minutes or until edges are golden brown. Slice and enjoy!