Cooking: Pizza

Good topping combos from last night:

pesto, chicken and olives

carmelized onions, gorgonzola & olives

Yum.
Those will get another look in the future.

The wife makes the world's most badass dough, which is the heart of the enterprise.


Today's culinary tip:
Carmelized Onions

I've tried a couple of different methods, this one turned out the highest quality with the least amount of work.

cut up 4 large onions so they make nice long pieces (chop off the root end, halve lengthwise, then chop into 1/2" sections)

heat 1tb butter and 1tb oil over high in a large nonstick skillet.

after the butter is done bubbling, mix in 1/2 ts salt and 1 ts light brown sugar.
Add the onions and stir to coat, continuing to cook on high until they just begin to soften and release their liquid, about 5 minutes.

reduce heat to medium and continue cooking, stirring occasionally, until the onions are soft, slightly stick and a uniform brown, about 40 minutes. Tweak heat up or down if they're cooking too slow or getting seared.

Take off heat and mix in 1tb water, stir.

Serve immediately, or refrigerate for up to 7 days in an airtight container.

Delicious on pizzas, burgers, sandwiches, eggs, whatever.
I think I'll make up another batch tonight just to have around as a condiment...