Fridays

by burntttoast

sour cream pizza with red wine onions and rocket

I like Fridays.  Friday afternoons. I like them best when I can share them with a good friend or two. I’ll whip up some sexy little cocktail and lay out something delicious and carb – based, like this sour cream pizza with red wine caramelized onions and rocket, yes sir. In case you were wondering, this is a radified version of the already quite mesmerizing Germain Flammkuchen, minus the cheese or the lardons.

And then we all eat and drink to our heart’s content and live happily ever after. It’s that good.

Sour Cream Pizza with Red Wine Onions and Rocket

Pizza dough

2 cups / 300g plain flour

2 Tbsp olive oil

1 tsp salt

1 tsp sugar

1 sachet / 7g instant dried yeast

180 ml warm water, plus more if necessary

3 large red onions, halved and thinly sliced

3 Tbsp olive oil

2 Tbsp soy sauce

50ml/ a splash of red wine

salt and pepper

250g sour cream

2 handfuls of rocket

Alright, lets start with the dough. Me and this recipe are pretty close chums at this point, because I make it at least once a week. You should too. Combine the flour, oil, salt, sugar and yeast in a big bowl. Stir in the water with a bread knife until roughly combined, then get your hands in there and knead it until it’s smooth. Cover with cling wrap and set aside in a warm place until doubled in size. Alternatively, cover and place in the fridge overnight for a slow rise. Whatever works best for you my pretty.

Next, ze onions. Throw them into a large fry pan with the olive oil and cook them slowly until soft and golden. At this point, add in the soy sauce and the red wine and let the liquids bubble away, until you’re left with a deliciously aromatic burgundy mess. Season with salt and pepper and cool slightly.

Preheat the oven to 200°C. If you’re a proud owner of round pizza trays, get them out, otherwise, if you’re like me, use two rectangular ones. Grease them with butter – I find the dough has a much better grip on a buttered tray, rather than an oiled one.  Divide your dough into two and roll out in your tins. I usually use a round drinking glass for this. Schmear the sour cream evenly over the dough with a spoon, then spread over the onion. Bake in the oven for about 12 – 15 minutes, or until the edges are golden. Remove from the oven, top with the rocket, and cut into bite-sized pieces. Yum.

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