Saturday night we made a roaring fire and put on a DVD from the library and had a make-your-own-pizza night. I supplied the ingredients and rolled out the crust and then we were each responsible for topping our pizzas as we saw fit.
Matt made his dream pizza: a little red sauce, an entire pound of shredded Italian cheese blend, and an entire 6 oz package of pepperoni. There was grease and oil oozing out everywhere.
And I made mine: oiled crust with caramelized onions and a whole log of fresh goat cheese. There was uncooked garlic in the olive oil, which stayed sharp and zippy after a quick bake, the caramelized onions were sweet, and the goat cheese was smooshy and tangy. I made the most obscene noises eating this pizza. We couldn’t hear our TV show at all. I had planned to have one slice and a big salad – but instead I ate the entire pizza in one sitting.
When I say this was the best pizza of my life you have to take into consideration that prior to making this, the best pizza of my life came from a hole-in-the-wall joint run by a New York Italian and an Italian Italian who order their ingredients from NY (their ricotta, at least – because Relita insists we have nothing like Polly-O ricotta on this coast) and have more than one large sign indicating that pineapple is verboten in their shop.
I can’t stop thinking about this pizza. I think pizza night is going to become a regular thing.
The Best Pizza of My Life
Pizza dough for one pizza (generally half of a recipe or half of a fresh ball from the store)
1 tablespoon olive oil
1 tablespoon butter or canola oil
1 large clove garlic
1 medium-large yellow onion, halved and sliced
1 4-oz log fresh goat cheese
- In a medium or large saute pan over medium heat melt 1 tablespoon butter or canola oil and cook the onions, stirring once every few minutes, for about 1/2 an hour or until they are chocolate-brown, limp, and fully caramelized. If they start to stick add a little more oil or a splash of water.
- Preheat the oven to 350 degrees F.
- If you are making your own dough, do so now. Then let it rest for 10 minutes.
- Roll dough out into a 12″ round and place on baking sheet or pizza stone. Pour the olive oil onto the center of the dough. Press or finely mince the garlic on top of the olive oil and use a pastry brush to spread the olive oil and garlic over the dough, leaving a 3/4 to 1-inch margin.
- Put the caramelized onions on the pizza and distribute evenly, with the same margin.
- Roughly chop the goat cheese and distribute evenly, with the same margin.
- Bake 12-15 minutes or until the crust is lightly golden. Your goat cheese may not melt. This is OK.
- Let rest 5-10 minutes, slice, and eat where people who can’t share can’t hear you.