How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

adapted from a NYTimes recipe: pizza dough with caramelized onions and a little vinegar. then layered with fresh sliced figs, rosemary, and gorgonzola cheese

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Comment by John Barrows on October 4, 2009 at 8:39am
Slowly caramelize the onions (I used shallots in this case) and some fresh rosemary leaves in olive oil and butter for a long time until golden brown. De-glaze with a little vinegar - I used balsamic. I used Patrick's n0-knead dough for the crust. Spread the cooled onion mix onto the pizza. Add sliced fresh figs and crumbled gorgonzola. Bake very hot. Sprinkle some fresh rosemary on top and drizzle with honey before serving.
Comment by Patrick on October 6, 2009 at 1:15pm
The dessert pizza!
Comment by Laura on October 8, 2009 at 6:27am
Yes funny pizza ! I wouldn't have that idea ...
Comment by Debbie on October 8, 2009 at 2:48pm
Interesting! I would try this! But then again I would be cooking for one if I made this.


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