Last night’s dinner
The tempah was lovely. I browned it a bit in the wok before adding the veg and loved the bit of crust that was formed on the outside. The sauce was flavourful but not too heavy like a lot of peanut sauces are. Instead of the veg suggested I used; baby bok choy (from the garden), bean sprouts, mushrooms and some garlic ramps. Fab!
DON’T skip the lime though. This dish needs that acidic kick at the end.
The weather still hasn’t broken so we’ll be bbq’ing pizza tonight and I found a different spin on our regular fair. To BBQ pizza; get the grill hot (about 400 degrees), stretch your dough and lay it on the grill. Turn down your flame and close the lid for a couple of minutes. Turn over the dough and lay on your toppings, close the lid and let the cheese melt.
1 whole Pizza Crust
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
¼ cups Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)
Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.