With all the fancy meals we have eaten downtown, I wanted to create something semi-exotic for our lunch, so I chose an old favorite from Julia Child, a pisaladiere. This is a French version of a pizza, in this case without anchovies.
I made the dough from my usual no knead recipe the night before and put it in the refrigerator.
The toppings are quite different. On the left is caramelized red onion flavored with red wine, slowed simmered until mushy, but O the flavor! On the right, roast and deskinned poblano peppers, and tomato slices, drained on paper towels until almost dry. On the red cutting board, sliced Virginia ham.
The cheese is presliced fresh mozzarella. I painted the edge of the dough with olive oil and sprinkled on sesame seeds, and a little kosher salt, then topped the dough with daubs of onion, slivers of pepper and ham.
And then applied the tomatoes, cheese and a bit of parmesan, oregano and chopped walnuts (!) and into the 450 degree oven for 20 minutes or so.
It baked up light and puffy because I allowed the dough to rise for two hours (covered with a clean dish towel) before baking. Since the oven was hot I also did a tray of asparagus in olive oil, baked until almost crispy. So yummy.
I have lots of leftover sweet caramelized onion which will top hamburgers for lunch today.
And then I am back to my very strict diet.