The real life food follies of a young family of four.
Thursday, September 23, 2010
Sweet Potato Pizza with Chèvre and Caramellized Onions
This was such a fluke. I just happened to have all the makings of this pizza in leftover form: two wrinkling sweet potatos, one little lump of week old chèvre, three pre-mold stage red onions. I made my pizza crust as I always do:
Pizza crust: 250 g. flour 3 tsp yeast sprinkling of salt 1.5 dl warm water olive oil corn flour
In a large bowl, add crumble the yeast and salt into the flour. Add the water, and mix well, thereafter kneading the dough on a sprinkling of corn flour. Keep adding corn flour as needed. It adds a needed texture to the dough, I find. When you're through kneading, let the dough rest in the olive oil drizzled bowl, until it's risen.
Flip the dough out onto a sheet lined with baking paper, and starting in the middle, massage the dough, spiralling outwards from the center. Should almost fill the sheet. Your dough is done. Now for the toppings. Turn your oven on to 230 C. (less if you're using convection)
Toppins: 2 sweet potatos, sliced thinly (actually I use a potato/carrot peeler for the thinnest slicest possible - I don't have a mandolin) 3 small red onions, thinly sliced. Chèvre cheese grated mozzarella balsamic glaze vinegar salt sugar olive oil
First things first, sprinkle the mozzarella on the dough, liberally. Pop in into the oven for ten-fifteen minutes, until the cheese is barely golden. Take the pizza out of the oven, add the thinly sliced sweet potatos. Drizzle with oil, sprinkle with salt and pop back into the oven. While that's happening (another ten minutes), fry the onions in butter/oil until soft. Add a sprinkling of sugar and a drizzle og the balsamic glaze until they are sweet and caramellized. When the sweet potatos are soft, take the pizza out, add the onions and chévre to the pizza. You might want to warm it just a few minutes now, but if the chévre is otherwise room temperature, you're ready to serve! Delicious pizza, really really good. It was an accident I will gladly make again.
I started this blog because I'd been writing a food column in The Copenhagen Post a year's time, and was tired of being poorly payed and unrecognized for my efforts. I'd rather just put it all out there for free, and be paid with the occasional comment. So welcome, to the continuation of my food column, and to my real life kitchen.