And because I had some super ripe peaches, I made peach sangria (recipe below) to make dinner a little more festive.
I typically use garlic in this recipe, but I had some garlic scapes from our CSA, so I used one of those instead. If you've never had a garlic scape, it's the top of the garlic plant. It looks like a curly Q spring onion. It has a mild garlic flavor and can be substituted for garlic or spring onions in any recipe.
Ingredients for the Pizza:
- 2 Tbsp. olive oil
- 2-3 onions, thinly sliced
- 1 garlic scape, chopped
- pizza dough for 1 pizza
- 1 tsp. olive oil
- 1/2 C. chopped basil or other fresh herbs (or substitute a smaller amount of dried herbs)
- 4 oz. goat cheese, crumbled
Heat 2 Tbsp. olive oil in a skillet over medium low heat. Add the onions and cook slowly, so that they caramelize, about 20 minutes. Add the garlic scapes and heat for 1-2 more minutes.
Meanwhile, stretch the pizza dough onto a pizza pan. Brush with 1 tsp. olive oil and top with the basil and goat cheese. Pour the onions over the top. Bake at 450 for 20-25 minutes, until the crust is brown and crispy.
For the Sangria:
- 2 ripe peaches, sliced
- 1 bottle white wine
- 3/4 C. Grand Marnier or other orange liqueur
Put half the sliced peaches in the bottom of a pitcher. Use a potato masher or wooden spoon to crush the peaches. Fill the pitcher halfway with ice. Add the wine and Grand Marnier. Still thoroughly. Add the rest of the sliced peaches. Chill in the refrigerator until ready to serve.
Note: The peaches make this plenty sweet for my taste, but you could always add a little simple syrup if it's not sweet enough for you. To make simple syrup, heat equal parts sugar and water in a saucepan over medium heat until the sugar dissolves. Cool and use in mixed drinks, lemonade, or iced tea.
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