OK, so it’s been a while since I made pizza. I posted a status update on Facebook asking my friends what their favorite combos were. I got so many amazing suggestions! I am slightly limited to nothing too special at Superstore (big supermarket by my house) when it comes to exotic ingredients. I wanted to try the capicoli somebody suggested but had to opt for a spicy salami instead. I went with my classic thin crust dough, garlic confit, caramelized onions, hot Genoa salami, sauteed mushrooms and provolone cheese. HEAVEN!!!!
1 very large yellow onion (or 2 medium) halved and thinly sliced
2 tablespoons of brown sugar
2 tablespoons of balsamic vinegar
garlic con fit
100g of spicy salami thinly sliced
10 smallish button mushrooms thinly sliced
1 tablespoon of butter (we will clarify it)
salt n’ pepper
Provolone cheese grated
1 fresh pizza dough
Heat up a large frying pan and add 2 tablespoons of olive oil, add sliced onions and reduce heat to medium/low heat. These onions take just under an hour to make (gaa!!) but well worth the wait. You do not want them to brown at all. You want them to sweat and get all soft (around 30 minutes).
After they have softened up add the brown sugar and balsamic vinegar and a pinch or two of salt. Continue to cook them slowly for another 15 minutes. Remove from heat and set aside.
While you are cooking the onions you can also cook the mushrooms. Take butter and heat in it your microwave till it is melted. Set aside for a few minutes and you’ll see the milk solids separate from the fat and fall to the bottom of the bowl. Scoop out around a tablespoon of the fat and heat it in a saucepan (medium/low heat).
Add your mushrooms. They will soak up all of the fat but after a few minutes the moisture in the mushrooms will start to release. Add a little salt and pepper. So, like the onions you will cook these slowly, around 30 minutes till they are soft and tender but not crispy. When done remove from heat and set aside. Cooking them like this before putting them on the pizza will ensure that they are at the height of their flavour and not sopping wet like they would be if you had thrown them on fresh.
Heat oven to 500 degrees (pop in your pizza stone if you have one).
Slice up your salami into strips. Roll out your dough. Smear on the garlic con fit. Cover with caramelized onions, salami and mushrooms and then sprinkle on the provolone cheese. Cook for around 10 minutes or until cheese is bubbly and brown.
Whip up a side salad and serve! mm mm mm. This is one of my new favorites! *d