You know when you go to your favorite restaurant and you order the same thing over and over, even though the halibut special sounds right up your alley? You justify your repetitive choice by promising to try something different and out of your comfort zone on your next visit, but then next time rolls around and you get the same thing again – for the hundredth time.
Is this just me?
I’m not typically a creature of habit, but I’ve come to the conclusion that I’ve been burned too many times before by going out on a limb and trying something I’ve never had. I end up loathing the dish, and then wallow in a bout of self pity, jealously watching others enjoy their meals while I silently curse myself, wishing I would have just ordered my monotonous, but tried and true favorite. Silly, I know. But I’m very serious about my food.
With the food I cook at home it’s a different story, I’m nowhere near a creature of habit. I make something once, love it and forget about it the next day.
Occasionally something will come along that I make over and over again, and last week marks the first time it happened in the better part of a year. I made these steak sandwiches with peaches, brie and brown butter onions and immediately knew I’d found a new obsession. I have a list of no less than ten dishes I plan on using this combo for, and with peach season nearing an end soon, I better skedaddle and get on it.
Today, pizza with peaches, brie, brown butter onions, pancetta and garlic olive oil.
Kevin, who isn’t really keen on “fancy” or “untraditional” toppings on pizza pretty much gobbled up the whole thing in one sitting, minus my two meager pieces. The sweet peaches, gooey brie, and nutty brown butter onions are the perfect topping to a super crisp crust; add on crispy pancetta and OMG.
Next up, grilled cheese sandwiches with peaches, brie, brown butter onions and BACON.
- Favorite pizza dough (store-bought or homemade, I did the shortcut route and used TJ’s)
- 1 ½ tablespoons garlic infused olive oil
- 2 tablespoons butter
- ½ large onion, sliced
- 2 ounces pancetta, finely diced
- 3 peaches, sliced
- ½ pound brie, cut into cubes
- Preheat oven to 550 degrees. Place pizza stone in oven, heat for 20 minutes.
- Brown pancetta in a medium skillet over a medium heat. Remove, drain on paper towel, and remove grease from pan.
- Melt butter in the same pan over a medium heat. Swirl the pan until the butter begins to brown and smells nutty, be careful not to burn. Once the butter is a golden brown, turn the heat down to medium-low and add sliced onions. Cook onions until soft, about five to seven minutes.
- Roll out pizza dough on a floured surface. Transfer to a pizza wheel sprinkled with cornmeal or flour. (I prefer cornmeal). Spread with garlic olive oil. Layer peaches on pizza in a circular form. Top with onions, pancetta and brie.
- Slide pizza on to pizza stone and bake for 8-10 minutes until crust is crisp, golden and the cheese is melted.
Tip: Try to cool onions and pancetta before layering onto pizza. A cold pizza with cold toppings slides on to the pizza stone easier.
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