i-do-salad-pizza-sorbet-and-the-loot-it-rode-it-on Recipes

onion pizza + strawberry sorbet

I’ve heard so many people say that they don’t understand the purpose of wedding registries. “Can’t we just have the cha-ching?” they ask, “Who needs all that crap?”

And I’m here to say, “I do.” Yes, to the Kitchen Aid. Yes to the carved oak salad bowl set. Yes to the entire Cuisinart family from the Griddler and Food Processor to the Ice Cream Maker and Hand Blender. Yes, I find satisfaction in a well-outfitted kitchen and I am not ashamed to admit it.

I don’t blame these registry nay-sayers, we’re just different sorts of people. They don’t harbor secret fantasies about Williams-Sonoma stores and an unmonitored personal slush fund; they probably don’t get intoxicated with 6″ cake pans and ceramic pie weights at the Bowery Kitchen Supply; the prospect of a 9-color sugar sanding kit has probably not once ever made their entire week; and I’m sure their higher income bracket daydreams don’t include an entire web page of Kitchen Aid accessories.

onion pizza

Last night was an unintentional homage to our 11-month old and already well-worn wedding loot. Pizza dough was whirled up in the food processor and rolled out onto the pizza stone with piles of onion, dollops of onion marmalade, slivers of sage and bacon and a splash of cream; sharp arugula was tossed with balsamic, olive oil and Dijon mustard in our wooden salad bowl; and strawberries were rinsed and beheaded in Crate and Barrel mesh strainers and ground in the Cuisinart with a whole seeded lemon and sugar and churned in the ice cream sorbet maker until dreamy.

I’m not saying that the whole taffeta-and-tuxedoed affair is a necessary prerequisite to such a meal; but between a few kitchen accoutrements with a still-perfect husband of almost one year pouring the wine, I can’t help but feel that I made out like a bandit.

strawberry sorbet

Onion Pizza
Adapted from Lindy’s Toast

1 fresh pizza dough
1 large onion, halved and thinly sliced
1 to 2 tablespoons heavy cream
Fresh sage leaves (I slivered up about 5 of them)
1 piece of thick-cut bacon, cut into lardons
1 to 2 tablespoons onion marmalade
Salt and pepper to taste

I improvised quite a bit from her recipe, but essentially rolled out the dough fairly thin and put it on a pizza stone sprinkled with cornmeal. I spread the onion all over, dribbled some cream over it, seasoned it with salt and pepper then tossed on the bacon, sage and some globs of onion jam.

I baked it for about 25 minutes at 450, but you will probably need to adjust the time to your own oven.

Strawberry Sorbet
Recipe from the London River Cafe Cook Book, via The New York Times Magazine

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons

  1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

  2. Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Makes 1 1/2 quarts.

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21 comments on onion pizza + strawberry sorbet

  1. I recently got married and the only reason why we didn’t register for all of that loot is because we’re 28 and 29 and have had most of that stuff for several years. I just couldn’t justify throwing out all of our “old” stuff for newer, shinier kitchen gadgets. But like you said, to each his own.

  2. Oh, no…they’re totally missing out! I’ve been dreaming of a red Kitchen Aid mixer for years…it’s almost time to register for real! “Sigh”

  3. do you cook the bacon before you put it on the pizza? (asked the proud owner of a new, registered for colbalt Kitchen-aid mixer.)

  4. When I was a little girl, I did not dream of the wedding dress, the husband, or all the flowers…no, I dreamed of Le Creuset.

  5. I hope this tastes as good as it looks and sounds. I’m already salivating. I am divorced and I got “custody” of all the good things – not only my son, but all of the kitchen and cooking supplies – YIPPEE! I raked out like a bandit! I grill my pizzas on a tile on the gas grill – they turn out beautifully!

  6. just wanted to mention that i make pizza at least once a week, and one recipe I read way back when said, turn your oven up as high as it will go and let it preheat at least 1/2 an hour.

    i do this every time i make pizza and the results have made my pizza rock out.

  7. wait I left out the important part. I cook most pizzas 8 min. I moved and now I have a fancy oven so I know it is going up to 550. But in my old studio it worked the same, just throw it up as high as it goes, pizza oven can’t be too hot.

  8. Ha! I was just playing around with your site and found this. I am 4 months into my marriage and adore the pasta rollers, the le crusets, the wine fridge, the ice cream maker, the roasting pan, the spring form pans, the silicone baking sheet, I was a happy registerer :)

  9. I made the sorbet for the first time a few weeks ago, and I’ve been running my ice cream maker ragged making batch after batch of it since then. It’s wonderful. The lemon balances out the strawberries beautifully. I’ve been adding ribbons of basil to the mix, which gives it a slightly more complex flavor and counteracts a bit of the sweetness. Thanks for sharing this. My only complaint is that it took me this long to get around to making it.

  10. Deb –

    quick question about the sorbet –

    do you add the lemon, rind & all? i don’t think i’ve ever “chopped” a lemon before and was trying to visualize how that would work.

    thanks mucho, you’re awesome & little jacob is the cutest guy ever. but you already knew that.

    tracy

    1. Yup, rind and everything. You just slice it thin enough that you can remove the seeds. It sounds crazy but I swear, this is the most delicious sorbet ever.

  11. Is there any process that you can substitute for an ice cream maker, seeing as I don’t own one? If not, I would LOVE the opportunity to tell husband that we “have” to get one.

  12. Where did you find onion marmalade >_>? I’ve been looking for it for a while and can never manage to find it in my local markets or even Trader Joe’s for that matter

    1. I found it at a Garden of Eden or Whole Foods store in NYC many (well a few) years ago. It’s long since left my fridge (thank goodness) so I don’t know the name of the brand.

  13. Hi Deb- Just a quick question about the bacon in this recipe. Does it go on the pizza uncooked? I’m worried it won’t crisp up enough, but if you can let me know your experience with it that would be great! Love your site!

  14. Thanks for the feedback! I made the pizza tonight for dinner – to rave reviews! I put the bacon on uncooked and I actually liked that it was part crispy and part soft. And having some of the fat render down with the cream and the onion juices…yum! I love all of your pizza recipes. I’ve made most of them already (part of my life list is to make 100 pizzas)…more recipes would be great!

  15. if i were to make this a boozy sorbet, what should I add to this and how much?? it sounds heavenly!!!

    Thank you!!!

  16. Tarte Flambée!!!!
    I dream of the day my favorite pizza restaurant would offer this on their menu. Ever since I visited Alsace, France and was spoiled rotten on tarte flambée, I have tried recreating it but I don’t have the right oven. This recipe has to come the closest though! For a more authentic Alsatian version, I replaced the cream with crème fraîche. Definitely worth trying if you ever find yourself in in the area ^_^

    Thanks Deb!