Well, my big news right now is, at the end of the day tomorrow, I’m retired. It’s true! I bought a yacht and I’m moving to Greece to hang with celebrity chefs so we can shuck oysters and discuss drawn butter.
Okay so I’m not going to Greece, but I’m going home. Home to breathe, to catch up on yoga, to take walks, to garden, to cook, to blog, to eat cheese. (Don’t give me that look. You’ve met my husband haven’t you?)
So, if any of you happen to find me mindlessly blabbing about drawn butter to a pot of oregano, just look the other way.
Pizza with Onions, Asparagus and Sweet Peppers:
What it took for 2:
2 pre-made whole wheat pizza crusts
½ bunch asparagus, ends trimmed and cut into 2-inch pieces
4 small yellow and orange sweet peppers, cut into little rings
½ red onion, thinly sliced
3 garlic cloves, minced
2 cups arugula
1 small can pizza sauce
2 Tbs. extra virgin olive oil
drizzle of black truffle oil (optional, you can use extra virgin olive oil)
coarse salt and freshly ground pepper
Preheat oven to 475.
In a medium-sized skillet, heat the olive oil over medium. Add the onions (and a pinch of salt) and cook until the sugars start to release and the onions slightly caramelize, about 15 minutes. Remove from the pan and set aside. Raise the temp a tad and add the garlic. Let sizzle 30 seconds. Add the asparagus and cook 2 more minutes. Add a pinch of salt and pepper. Remove from pan and set aside.
Smear some pizza sauce on top of the crust, and layer with onions, peppers and asparagus. Dollop the pizza with fresh mozzarella. Throw her in the oven and bake about 10 minutes. If your cheese isn’t melting like you want, switch the oven to the broiler for another minute.
Remove from oven and top with fresh arugula. Drizzle with a little bit of truffle oil. Maybe some shaved pecorino? Absolutely.