Archive for July, 2011


Valdalia onion deep dish pizza

Valdalia Onion Deep Dish Pizza

I sliced two large valdalia onions, one white onion, and garlic (to taste) and layered in an small oven proof covered casarole with salt pepper and butter. Then roasted in a 350 oven covered for about 20 to 30 minutes. I let the onion mixture cool and placed it in the bowl that I made the dough in (with a few bits of dough remaining) with the liquid rendered from the roasting then I added some American cheese and season to taste with cilantro, dill etc. Now I crisped some diced bacon and added some of the rendered fat to the onion mixture and a few smoked hot red pepper flakes

Having prepared my favorite dough recipe and pressed it into a deep cast iron skillet,

as soon as the pizza dough was risen and ready, I beat two eggs, and added to the onion mixture and poured into the deep dish crust, garnished with the crisped diced bacon

and  baked at 500 degrees for about 10 minutes and then at about 375 degrees  for 15 additional minutes till the filling set. It cooled slightly, then cut and served.


The “after 4th of July, 4th of july cookout”


The huge clams steamed open on the grille






July 2011
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