Wednesday, November 9, 2011
But in fact, it has been quite the opposite. This week, I got my first ever Boston Library Card. When we lived in Brighton, I was too far from the library to do any real damage, but now that the library is literally 2 blocks from the apartment, I can hop over there whenever I want. I can't explain how much I love to read except to say that when I was younger, I read every book I deemed "interesting" in our town library and Mom had to start bringing me to other libraries some 15 minutes, 20 minutes away to find better selections. I wish I was joking.
When I got home from the library, it was later than usual, but I looked in my fridge and decided to make this pizza. It wasn't a quick meal to put together--by any means. In fact, I spent 30 minutes alone, perfectly carmelizing the onions, stirring them almost constantly. But all that slicing, dicing, stirring, and baking, loosened the knots in my shoulder, the tension in my head, and the worries in my brain. I thought only about making this delicious pizza for an hour of my night. And by the time I sat down with this pizza (and a glass of crisp white wine), I felt like myself again. Optimistic, happy, but most of all certain. This is the life I want, even with its uncertainty and stress; but when I need a little slice of heaven, I can always make this pizza.
2 tablespoons butter
8 ounces fresh mozzarella
1/4 cup balsamic vinegar
1 tablespoon sugar
1 cup arugula
Slice the onion. In a small saucepan over medium heat, add the butter. When the butter melts, add the onion slices over low heat. Stir often for 30 minutes, until the onions have caramelized. Preheat the oven to 400 degrees F. Roll out the pizza dough. Slice the two tomatoes very thinly and layer on top of the dough. Slice thin pieces of mozzarella and sprinkle over the tomatoes. Top with caramelized onions. Bake for 15 minutes. Meanwhile, add balsamic vinegar and sugar to the now empty saucepan. Cook over high heat until the mixture is at a rolling boil. Stir constantly until the mixture is reduced by half. Remove from the heat and set aside. When the pizza is done baking, top with arugula and drizzle with balsamic reduction. Cut into slices and serve immediately.
I may post this again when the winter recedes and spring starts to turn to summer. It was just that good. It was my treat, for myself. A date night to celebrate me. Everyone needs treats like this now and again. And are there any better kinds of treats than treating yourself? I don't think so.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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