Sooo, I bet you thought I forgot. No, no. Well, maybe. But then I remembered again.
I promised to tell you about my best pizza to date and the day has arrived. Just in the nick of time for tomorrow’s Friday Night Pizza. Phew.
Since you already have your dough made, let’s get started on making those caramelized onions. I know, I thought the same thing. They must be so difficult to make, since they are so gourmet, so delicious. Well, folks, I’m here to tell ya – not so!
Making caramelized onions just takes some time and some patience. Don’t have any? Well, pour yourself a nice glass of wine and learn to sit back and let these onions do their thing.
Okay, first, you need to thinly slice the onions. How many is up to you. Since they do take a bit of time, I usually caramelize two onions in a batch – then I have leftovers for meals for the week. As for the type of onion – whatever you have on hand will work.
Heat a bit of olive oil in a pan over medium heat. I usually do a teaspoon, give or take, for each onion. Remember, you can always add but you can’t take away!
Now add all of your onions. You want to be sure that the pan isn’t overcrowded. I probably should have used our larger saute pan, but it was probably dirty. OR I was too lazy to get it out (hey, it’s very heavy).
I decided to add a bit of balsamic vinegar – about a tablespoon or so. This just adds a bit of sweetness and a little depth to the onions. You can absolutely leave this out. Another option is to add a bit of sugar (about 1/2 teaspoon per 2 onions), if you want.
Now it’s time to start adding those ingredients. Here’s my creation…
Another 12 – 15 minutes more in that hot oven and…
This pizza reminds me a bit of Amy’s No Cheese Roasted Vegetable pizza. If you haven’t tried it, you should. But good luck finding it (nearly impossible these days).
On second thought, just make some caramelized onions and layer some veggies. This is really our new favorite pizza around here.
What’s your favorite Friday night pizza?