Earlier this year, we catered a cocktail party at the newly renovated (and impressively so!) St. Jacobs Country Playhouse – a thank you for the RWAM employees. There were many food options, but one in particular went quickly – our black and blue pizette – which can be done on the barbecue or in the oven. We used leftover steak, but beef tenderloin works just as well. It’s so simple and so delicious!
Other ideas for pizettes that we do at Never Enough Thyme is caramelized onion and local smoked sausage, as well as cherry tomato pesto and goat cheese. With just a few ingredients and a side salad, you can have a wonderful dinner or lunch.
The onion marmalade can also be used in a variety of other ways as well, including as a condiment for burgers, sausage, and sandwiches. The onion flavour is mild and it can be stored in the fridge for a long time. Great shelf life!
Pizza Dough
3/4 cup warm water
1 tbsp. honey
1 tbsp. yeast
2 cup all-purpose flour
1-1/2 tbsp. olive oil
1 tsp. salt
Pesto
Sliced cooked beef
Crumbled blue cheese
Onion marmalade (recipe below)
Mozzarella
Instructions
- In a small bowl, place warm water, honey and stir in the yeast. Allow to activate for approximately 5 minutes.
- Pour in a mixing bowl; add flour, olive oil and salt. Mix with dough hook for approximately 5 minutes.
- Place in an oiled bowl and cover with cellophane. Allow to double in size.
- Divide dough in half, roll out on floured surface into an oval shape; place on parchment-lined pan.
- Spread out pesto, add sliced beef, crumbled blue cheese, onion marmalade and mozzarella; season with pepper and bake in oven at 400˚F until crust is golden.
Onion Marmalade
2 large red onions
1 cup vinegar
1 cup sugar
1 cinnamon stick
1 tsp. pickling spice
Pinch of chilies
2 black peppercorns
Instructions
- Place sliced onions in a pot, then add other ingredients and simmer on stove until they are tender and translucent, at least an hour.
- Allow to cool, then use to garnish your pizza.
Image: KEKO64 / FreeDigitalPhotos.net
