Over the past couple of days there has been a mini war of dinners being waged over twitter under the hashtag #dinnerdare. Various folks have weighed in with their dinner du jour, including Jason Goldman's Jambalaya concoction, Dr. Isis' soup and sandwich, a fish curry by Jennifer Lane and NatC's Chana Masala.
In principle I have no issue with this, but these cookoff posts often include a recipe, a la this risotto and pasta blog. I'll admit that I'm not really a recipe kinda guy. Recipes are for
the weak baking or to giving you an idea for the types of ingredients normally found in a dish that is new to you, but otherwise not really worth a lot to me. My mom is a chef and has always believed in cooking to taste, which was how I learned to cook, so I may find myself in unfamiliar waters quickly. But I'm willing to give it a go if y'all are willing to deal with "coarse" measurements.
One of your household favorite dishes is pizza, and we've settled on one that has been a mainstay of the dinner rotation for a while now. The key is the dough recipe, which is an actual recipe (it's baking). The dough takes a while, but is mostly hands off if you have a bread machine. The starter has to sit for a while and it is better if the finished dough spends the workday in the refrigerator. If you work out the timing, however, you'll come home to perfect dough.
Alright, so once you have got the dough ready and rolled it out to your preferred size and shape, it's time to dress the thing. You'll need about 6-8 oz of Gorgonzola, depending on your love of said cheese and the size of the pizza you are making. You'll also need a medium sweet onion, sliced. Simmer the sliced onion with olive oil on low for 20-30min to caramelize the onion (stop when they are soft and slightly brown). Crumble the cheese over the dough and liberally apply the onion. Add chopped sun dried tomatoes if you want, or leave them off. Bake at 425F on the lowest rack of your oven (if using a pizza pan) or on a preheated pizza stone.
After about 10 minutes, when the dough is firming up on the bottom, cover the pizza in arugala lettuce and put the pie back in the oven for another 5 minutes to wilt the lettuce. Before the lettuce gets crispy, remove the pizza, cut and serve with a glass of Argentinian Malbec.