Its been a busy few months, and the posting here has slowed from a drip to a non existent drought, but hopefully, that is all about to change. Is it just me or does it seem that time has been moving at an ever swifter pace? In spite of this, things are beginning to materialize. A few weeks back, when my sister visited San Francisco from Vermont, we made pizza, and it was amazing. The results were definitely worth talking about.
This recipe is easy if you have some pizza dough on hand. If you’re in a hurry, pick up some dough from the local pizzeria, or make a no-rise biscuit pizza dough. The dough is then lightly spiced with hints of cumin and cardamom, then brushed with a hint of garlic olive oil and covered with saffron infused onions. Its served with a chutney of apples, peppers, cilantro, and lemon. The combination of the subtle and strong flavors is amazing.
Saffron and Onion Pizza with Apple Chutney
(inspired/adapted from The Millenium Cookbook)
Prepare pizza dough of your choice. I will post about how to make it in more depth at another time, but with pizza dough of your choice knead in ¼ tsp cardamom and ¼ tsp of cumin. I use this recipe always from Cookbooks101.
2 yellow onions
¼ cup water
1 tsp salt
½ tsp pepper
2 T oil
¼ tsp saffron threads
to make onions, sauté over medium heat in ¼ cup of water and 2 tablespoons of oil until soft and translucent, about 10 minutes. Then add in saffron, salt, and pepper and cook until the liquid is evaporated. Set aside.
Garlic Olive oil:
2 cloves of garlic
2-3 tbpsns olive oil
crush cloves and place in oil for ½ an hour to infuse the oil with garlic.
When Pizza dough is ready, preheat oven with pizza stone inside to 500 degrees farenheit. Or you can use a cookie sheet sprinkled with flour, but do not use parchment paper at these high temperatures, it will become charred.
Make pizza dough into 12 inch round, use a pastry brush to cover in garlic olive oil, spread onion mixture over the oil.
Bake for 10-12 minutes at 500 degrees Fahrenheit. Let cool and serve warm with Apple Cilantro Chutney. Recipe Follows.
Apple Cilantro Chutney
Process the following in a food processor:
½ cup of lemon juice
1 bunch of cilantro, stemmed
½ tsp salt
1 serrano pepper
few drops of honey
add a few tablespoons of water if it is too thick
then stir in 2 apples, cored and diced*
*I accidentally put the apples in the food processor, which was also good, but I think it would be better with apple chunks.