More pizza peps

sweet and sour onion marmalade

1/4 c olive oil
4 large white or yellow onions cut into thin strips
1/4 c sugar
1/4 c balsamic vinegar
1/4 t salt
1/8 t pepper
heat oil add onions and saute for 20-25 minutes until golden brown. add sugar , stir for 3 min until sugar melts
pour vinegar into a cleared space in center o f pan and stir into onions, when reduced remove from heat--stir in s & p--keeps for 2 weeks
good with blue cheese and walnuts
or
butternut puree with thyme parsley, toasted pine nuts, arugula, spicy oil, and a mozz/parm mix
or
mozz, gruyre, gouda, pram blend or combo, with a little blue kHz, walnuts or pecans, scallions or chives and or arugula

or

mozz and pram, with sauteed mushrooms, grilled peppers or spinach or arugula, butternut puree, and mascarpone, and spicy oil



butternut squash puree
1 butternut cut into 8 sections and de-seeded
1 c water
s & p
combine water and squash--cover & bring to boil-lower heat-simmer 20 min until tender drain water -reserving it.
when squash is cool--scoop out flesh and discard skin--puree until creemmee-using cooking water to get a good consistency---lasts for 2 weeks in fridge or 6 months in freezer

Roasted eggplant, tomato, and lemon topping

use in small dollops! one on a pizza
1 eggplant cut into 1/3 inch slices
1 large onion cut into thin strips
4 large tomatoes-cut into 1/2 inch slices
1 lb kalamata olives -pitted
1 T salt
zest and juice of 3 lemons-blanch for 15 seconds in boiling water if not organic to remove pesticide
1/4 c olive oil
1/4 t pepper
heat oven to 500 --combine all ingredients except pepper and mix
stir every 15 minutes for 50 total--turn to broiler and cook for 8 min.
2 weeks in fridge-6 in freezer