Today is a big day at our house.
I will have published my 100th post.
Big Daddy D will have officially filed for bankruptcy.
We (okay it was me)have gotten drunk enough to say what we(I) needed to say.
We(not just me) have had a real discussion about what has happened to our relationship over the past several years-a productive one with no name calling or blame games.
We like each other.
We respect each other.
We like breaking beds together.
We don't know what the future holds.
The choices we have made in our lives have led us to a crossroads, and damn if someone hasn't knocked down the signpost.
When I find that fucker, I might just knock him down.
I do know a few things though. I want to watch the sun set over the Pacific. I want to get a tattoo. I am done pretending that everything is fine.
As Austin Powers would say, "Aaaaand, I'm spent."
On the other hand I made a wonderfully delicious pizza last night and want to share-I even took a picture! I'll show it to you later-I forgot to upload it and I am ready to publish this baby.
Caramelized Onion White Pizza
Preheat your oven to 400 degrees
3 onions(partially frozen-you remember that trick right?) sliced very thin
3 anchovy fillets, chopped rather fine(I get mine in a jar and have them in the fridge-they keep a long time)
1-2 sprigs of fresh thyme, or 1tsp dried
About a 1/2 cup liquid to deglaze the pan(I used Michelob Ultra Light because that's what I was drinking at the time-I would avoid red wines or heavy stocks, they would overpower the flavor that you're going for here)
Saute the onions in your largest pan-He Man is 14"-in about a tablespoon of olive oil over medium high heat stirring CONSTANTLY. When they are about half done add in the anchovies and thyme, keep cooking and stirring until they have become a lovely golden brown, add your liquid to deglaze the pan. Set aside to cool a bit.
I'll take it easy on ya today and recommend you get a tube of Pillsbury Pizza Crust-Thin Crust in the refrigerated biscuit section of your local grocery. Normally I make my own pizza dough but I was out of yeast and before I knew it time and popped out to the store and acquired this(and some yeast for later) and was satisfied with it.
Spread the dough carefully to the edges of a 17x11 inch rimmed baking sheet.
Spread the contents of one 15oz container of ricotta cheese over the dough and salt and pepper to taste.
Spread your caramelized onions over the ricotta, and then sprinkle Parmesan over that-and if you are like me grind even more black pepper over the whole shebang.
Bake for 18-20 minutes
For an even crispier crust prebake your crust according to the package directions, spread your toppings on it and bake for just about 6-8 minutes.
This is delicious, but I will tell you- keep some minty gum on hand or make sure everyone in your house eats a piece!