Gorgonzola/Prociutto/Carmelized onion pizza + parmesan crisps + roasted garlic
Gorgonzola + Procuitto + Carmelized onion Pizza
- Trader Joes Pizza dough (IMo it doesn't get much better than that unless you make your own)
- 6 oz procuitto/pancetta/bacon
- 4 oz blue cheese crumbled/chopped
- 1.5 cups of onions (about one big one, or t1.5 medium sized)
- 1 tbl balasmic vinnegar (optional)
- carmelize the onions. The easiest way to do this is to chop up the onion and stick in a slow cooker on low for 8 hours, or 4 on high witha bit of sugar. If that's not an option, then chop up the onions and saute them low and slow (stiring ocasionally) for about an hour. You want them to develop a really dark brown color. carmelized onions will keep in the fridge for days so you can do this ahead of time. Add in the balsamic ving for an extra zing)
- saute the pork product so it gets cripsy and gives off some of its fat
- roll out the pizza dough nice and thin, layer the onions then the bacon, blue cheese on top. This pizza has so much flavor you won't need to add salt and pepper unless you want to. Cook in the oven at 350 for about 10 minutes untill the cheese is melted and the crust is cooked and then turn it up to broiler for half a minute so the cheese carmelizes a bit.
A few hat tricks (recipes that are so simple but they're awesome to use)
Parmesan Crisps
these are so easy, you just grate some parmesan chese and put them on a cookie pan with partchment paper or silpat and cook at 400 degres for about 4-5 minutes till the cheese melts. They make a really-impossible-to -eat-just-one appetizer (you could serve some kind of sauce or creme on top, come to think of it) but they're also good in a salad or as a topping to soup.
Roasted garlic
Annother hat trick, take a whole head of garlic, cut the top off the head and shake some olive oil on top and cook in the oven at 400 for about 25-30 minutes. This is a staple at my parents house whenever my dad bakes bread we take cloves and spread them on the bread instead of butter. Roasted garlic is sweeter and milder than fresh garlic but it has this great depth of flavor.
You can put it lots of savory dishes - pasta, pizza, salad, or in in addition to recipes that call for fresh garlic (my mom experiment with putting roasted garlic in her pesto and that turned out great)