Anyhoo, pretty/ ugly is never a bust & Gary Graham is killing it.
Gary Graham: 2011 & Spring 2012. (AAAAHH!)
It's Saturday & that means Pizza. What cannot be cured by pizza is a lost cause, and by all means you should keep taking the meds. This recipe is from The Post Punk Kitchen. ENJOY!!!!
Romesco Pizza With Caramelized Onions & Squash
by IsaChandra
You’ll need:
2 balls of pizza dough, for 2 large pizzas
Olive oil for brushing
For the caramelized onions:
1 tablespoon olive oil
2 large yellow onions
big pinch salt
For the sauce:
1 1/2 cups slivered almonds
4 red bell roasted peppers (you can also drained, jarred roasted red peppers)
1 tablespoon olive oil
1 small onion
5 cloves garlic, minced
Fresh black pepper
1/2 teaspoon dried marjoram
1/2 teasoon salt
1 tablespoon red wine vinegar
1 teaspoon agave nectar
For the squash:
1 large yellow squash, sliced into paper thin ribbons (with a mandoline or knife)
To make the caramelized onions:
The basic idea here is that you sweat the onions, which means you’ll be gently cooking them covered over low heat, and a lot of the cooking will be done from the steam as the water is released. You’re coaxing the sweetness out of them and locking it in. It looks like a lot of onion, and it is, but everything will cook down to manageable proportions, I promise. If you’ve never tasted caramelized onions, you might be surprised that an onion is even capable of this deep, sweet complexity, and with only two ingredients.
Preheat a heavy bottomed, preferably cast iron, skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn a nice mellow amber, but not burn, although a couple of darker spots are fine.
Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate. Transfer to a bowl until ready to use.
To make the romesco:
If your red peppers aren’t already roasted, then do it now. Just place them on a rimmed baking sheet, into a 425 F oven, and turn occasionally. They’re ready when they’re blackened and collapsed, about 20 to 25 minutes. Remove them from oven and immediately place in a paper bag. This will steam the skin off as they cool. Place in the fridge and once cool, remove from bag, peel off skin and remove seeds.
Now toast the almonds. Preheat a large, heavy bottomed pan over medium low heat. Spread the almonds out in a single layer and toast frequently until fragrant and honey brown, 5 to 7 minutes. Transfer almonds to a food processor. Now we’ll prepare the rest of the sauce.
In the same pan over medium high heat, saute onions in olive oil for 5 to 7 minutes with a pinch of salt, until lightly browned. Add garlic, several dashes fresh black pepper, dried marjoram and salt, and saute for 30 seconds more, then turn off the heat.
Now pulse the almonds in the food processor until they’re a finely ground powder. Add the roasted red peppers, the onion mixture and the red wine vinegar and agave nectar. Puree until fairly smooth. Taste for salt, and set aside until ready to use.
To assemble pizza:
Preheat oven to 500 F.
This post is getting really long, so it won’t be a treatise on how to perfectly roll out a pizza crust. But I’ll just say, use a lightly floured, cold surface and I’m just fine with using a rolling pin.
Roll dough out onto a large, lightly greased pizza pan. Spread a cup or so of romesco sauce onto the pizza. Place squash ribbons artfully over the sauce and drizzle with a little olive oil. Also, brush the crust with olive oil.
Place pizza on the bottom of the oven (yes, right on the bottom, no rack required) preferably on a pizza stone, but it’s ok if you don’t have one. Bake for about 10 minutes, or until crust is golden. Remove from oven, top with splotches of caramelized onion, sprinkle on some fresh black pepper if you like, slice and serve. Then prepare your next pizza the same way!
