pizza rosa al bianco

This was quite tasty

dough
red onion--finely sliced
3/4 cup parm
pine or pistachio nuts
2 t rosemary leaves
2 T olive oil

bake at max temps

3 cheese with roasted eggplant, tom and lemon

dough
1/2 c gruyer or gouda
1 c roasted eggplant tom and lemon topping
1/4 c feta
1/8 c parm or pec

half of cheese on pizza-topping, then more cheese including feta

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

crushed tomato sauce

for pizza
adapted from Peter Reinhart

1 can (28 oz( crushed tomatoes
1/4 t pepper
1 t dried basil or 2Tfresh
1 t oregano
5 cloves fresh garlic pressed
2 T red wine vinegar or lemon juice or combo
1 t salt to taste if needed

mix and store up to 1 week in fridge

Some pizza amp-up ideas

Balsamic syrup: for enlivening pizza

2 cups Balsamic brought to a boil, then turned down to low, reduced 1 cup,
stored in squeeze bottle at room temp indefinitely

Spicy Oil:

1C olive oil
4 t sweet or hot paprika
4 t chile flakes
1 large garlic clove peeled
1/4 t salt (optional)

combine except for salt--bring to boil over medium heat, reduce to low and simmer gently for 10 minutes--cool for 30 minutes and strain--cover and store in fridge for 2 weeks
drizzle over almost any pizza

Tapenade

1/2 lb dry packed sun0dried tomatoes, coarsely chopped
20 Kalamata olives
1/2 cup ev olive oil
1 t red wine vinegar
3 large cloves garlic
1/4 t dried oregano
finely grated zest and juice of 1 lemon
salt
combine all but salt in food processor until smooth paste, season with salt if needed. Store in fridge for several months