Monday, May 16, 2011

CSA Recipe: Zwiebelkuchen Pizza!



I love Southern German and Nothern French white wines. Crisp, deeply flavored, elegant acidity, low alcohol, and a wonderful purity of flavor. Zweibelkuchen is a type of onion tart/pie from that area of the world that is fall specialty to compliment a German white equivalent of Beaujolais nouveau. But this recipe will pair amazingly with any yeasty belgian farmhouse beer, refreshing white wine or even hard ciders.

Because I've been playing around with fermented pizza dough (previous posts included a very tasty kale + Cauliflower pizza) I decided to develop a pizza variant of Zweikelkuchen to use our CSA produce which included amazing sweet onions!

Ingredients:

For the dough:
1 Pizza Dough Recipe
flour for dusting

For the topping:
5 strips bacon
1 tbs butter
1 onion, sliced medium
3-4 green onions greens sliced into 1" chunks, whites cut in to thin rounds
1/2 C white wine
1 tsp caraway seeds
salt and pepper to taste
8 1/8" slices of mild white wedge cheese such as

For the custard:
3/4 C sour cream
1 egg, beaten
1 pinch cayenne powder
1/4 tsp ground nutmeg
1/2 tsp freshly ground white pepper

-1) Preheat oven, with pizza stone ideally, to maximum temperature. Usually around 525 or 550 degree F.

1) In a large skillet over medium heat cook the bacon, taking care to cook it less than you normally would (since it will be in a very very hot oven for 10 minutes at the end). When it's done, drain it on paper towels.

2) Once it's cooled enough to handle, chop it in to 1" pieces. Drain the fat and wipe out the pan (unless you want to use that additional bacon grease to make the onions even more delicious. Not that the healthy portion of my brain would tell you, dear reader, to do so ;)

3) Over medium heat, melt the butter. Toss in the caraway seeds and cook for about 30 seconds.

4) Add the onion slices and mix up well with the butter and seeds. Turn to medium low and cook, stirring occasionally, until soft, but just before starting to caramelize, about  10-15 minutes.

5) While your onions cook, in a medium bowl add the beaten egg to the sour cream and mix it up. Mix in the cayenne powder, nutmeg, white pepper and about 1/4 tsp salt.

6) Going back to the onion, turn up to medium heat, add green onion pieces and cook for about 60 seconds.

7) Add salt and pepper (about 1/4 tsp of each), and stir to combine.

8) Add the white wine and cook until almost completely reduced.

9) On the back of a large cookie sheet that has been lightly floured, shape pizza dough (with floured hands!) You can use a toss method on your knuckles if you are a serious pizza-pro. You use the drape and tug method (like tossing in slow motion but pulling at the edges) if you are an expert. Or you can stretch the dough out into a decent oval with your hands, then place it on the pan and work the shape out. Slowly, slowly, and often reworking so the dough doesn't contract. I don't have this step figured out very well, but I'm getting there!

10) Spoon about 2/3 of the sour cream mixture on to the pizza dough, making sure to leave about 3/4" to 1" around the edges (if you don't put any toppings on the edges you will ensure that the edges puff and char pleasantly!).

11) Evenly distribute the onion mixture on top of the sour cream mixture.

12) Drizzle the remaining sour cream mix on top. Sprinkle with the bacon chunks. Place the cheese slices on top artfully, since they define the visual look of the pizza (or not, it's your call!)

13) Place in your silly-hot oven for 5-12 minutes, or until the crust is crispy on the bottom and the cheese is lightly brown on the top. (Note: if you crust burns and the cheese is no cooked, move your pizza to a higher oven rack. If you cheese burns and your crust isn't crisp, move your oven down.)

And that finally gets me caught back up with my recipes... until this Friday...... Enjoy!

No comments:

Post a Comment