The marvelous Welsh Onion... perennial, wholly useful, delectably onion!
This is our first try with Welsh Onions in the Spring CSA share... after a little taste the crew and I were fully wowed and happy to give them out! Use them whole- those crunchy, hollow leaves, stem and shank are all useful in a green oniony manner.
Let us know what you think!
Suggested veggies from this week's Good Life Share to pair with Wide Awake's dough:
- Braised asparagus- why not?
- Sprouts- pop them on top after it comes out of the oven!
- Shiitake mushrooms (Double E)
- Shredded chicken (Wolftree Farm)
A QUICK AND EASY PIZZA SAUCE:
MAKE THE BASE: Pour a generous splash of extra-virgin olive oil in a good-sized pan. Warm the oil over medium-low heat. Add 1-2 cloves of freshly crushed garlic. Just before the garlic begins to brown, add a small quantity of crushed tomatoes. Turn up the heat and stir the mixture as it starts to boil. If you were generous with the olive oil, you will see that you are essentially frying the tomato in the oil. The tomatoes, after a few minutes, will have begun to reduce. Turn down the heat and simmer. Allow the sauce to reduce for 15 minutes or longer at your convenience and to your taste. Try not to burn it! This sauce base will stay ready for a long time. You can make it on the weekend and use it all week.
MAKE THE SAUCE: To make the sauce, take the base at return it to a medium heat. Add a little water (or wine!) and if you have them, a few fresh tomatoes. Season to taste with salt, pepper, herbs, etc. Remember that you might be adding salty toppings to your pizza; if that’s the case, then go easy on the salt. If the sauce looks too oily, and it might if you were very generous, spoon off the excess oil. Don’t be tempted, though, to use less oil next time.
PREPARE THE PIZZA DOUGH: See above.
SAUCE and PREP the PIZZA: Start your pizza adventures with a light hand. Using a serving spoon, smooth a thin coating of the sauce on the prepared pizza dough. Spread the sauce quite close to the edges of the pizza. You should be able to see the dough right through the sauce. Add your toppings.
BAKE THE PIZZA: Slide the pizza onto the pre-heated stone in the pre-heated oven. It should be VERY HOT! You can really mess up your beautiful pizza in this step if you’re not careful. To make things easier, try building your pizza on a piece of parchment paper on a cookie sheet. Trim the corners of the parchment so they don’t curl over the pizza. Now the pizza will slide right into the oven with no difficulty. But heads up! It’s easy to drop! Bake the pizza until you see spots of very dark crust around the edges. The cheeses will boil and bubble.. the aroma will fill the kitchen.. Using the cookie sheet, lift the pizza out of the oven. Cut it up. Eat it hot!