Branden HATED this. I kind of set him up though with this pizza. I thought maybe if I re-purposed this dip that he didn’t exactly love (although I really did) that maybe he wouldn’t notice and I wouldn’t be wasting food. Ha. At this point in our marriage, I should know better. With the first bite…he noticed.
Oh well, he went out of town the next day and I continued to eat the leftovers over the next two days…and I enjoyed it. Well, I enjoyed it for the most part and here’s why. The one crappy part about this pizza is the fact that I made homemade crust because I like homemade crust. FAIL. It was too cold and the slow rise in the fridge overnight was a complete joke. I mean, I should’ve just left the yeast out because it would’ve turned out the exact same. Naaaaaasty.
Other than the crust fiasco and a fail in the “trick-the-husband” department, this pizza had great fresh flavors (and used up a bunch of stuff I had lft in the fridge!).
- 1 fresh pizza crust
- 1 c. lemongrass creme fraiche
- Red onion jam (recipe follows)
- 1 lb. boneless, skinless chicken, grilled and chopped
- 2 c. sweet potato, diced and roasted
- 1/2 c. finely shredded mozzarella cheese
- 1/2 c. fresh cilantro, chopped
Preheat oven to 375º. Prebake crust for 10 minutes on pizza stone.
Top crust with remaining ingredients in that order through the cheese. Bake for additional 5-7 minutes or until cheese is melted and toppings are hot. Remove from oven and top with fresh cilantro.
Red Onion Jam
Recipe from Brian Boitano
- 3 tablespoons olive oil
- 1 large red onion, sliced
- 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 3 tablespoons water
Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes.