Pizza Bases

Caramelized Onion Base

2 ailsa craig onions

1 Tb butter

leaves from 1 sprig of thyme or parsley, chopped (optional)

1 clove garlic, crushed (optional)

¼ c dry white wine

Salt and pepper to taste

Chop onions into ¼ in. slices, and add into large saucepan along with butter and simmer over very low flame. Stir occasionally, and cook 15-25 minutes until onions turn golden and slightly browned. Add herbs and/or garlic if desired and continue cooking for a few minutes. Add wine to deglaze pan, turn off flame, and stir to remove fond (brown bits stuck to the bottom.) Add salt and pepper to taste.

Toppings to pair with:

Roasted golden beets, chevre, and prosciutto or walnuts

Fennel, crabapple, mushroom, and sausage or walnuts

Cream Sauce

½ c heavy whipping cream (preferably Strauss)

½ c grated pecorino romano (ideally made from sheep’s milk)

1-3 cloves garlic, crushed

1 tsp. dried oregano (optional)

Pinch of red pepper flakes (optional)

Salt and pepper to taste

Simmer cream, pecorino, and garlic in sauce pan over very low flame. Stir frequently. Meanwhile toast optional oregano until fragrant and add along with optional red pepper flakes to mandatory white sauce. Turn off flame when cheese is incorporated (4 minutes max).

Toppings to pair with:

Broccolini, mushroom, sun dried tomato, and onion or leek

Roasted cauliflower, mushroom, leek and gruyere