I wanted pizza. The pizza place that I used to go to (BARONES) is not the kind of pizza place that you go to, when you are trying to tighten up your fitness and be careful what you are putting into your body. Barones uses a lot of chee, A LOT of chee. Not to say that this pizza I made is any healthier or any better for the body, but I think its definitely a lot smaller and in my mind its not as bad.
I was looking for a ‘white pizza’ because I didn’t want to go through the hassle of doing a marinara sauce, and I also didn’t want to take the obvious route and use alfredo sauce with a ton of cheese instead.
What I did was resort back to my Applebee’s days and emulate the spin dip pizza. But I was craving caramelized onions for a couple of days now, so I decided to mix the two. Annnnd then I wanted to throw some mushrooms on it. And some Sriracha. Boom, done.
Here is my disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I dont measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
Now, this is as easy as easy gets. I picked up some already cooked NAAN as my crust. Some pre made spinach dip (I could have made it, should have made it, but didn’t), an onion, mushrooms.
I pulled out some butter and Sriracha from the fridge.
Thats it. Thats the list.
If you don’t have any cast iron in the crib, change that, go get some. For me, its the best thing and most crucial piece of cookware that I own. The two that I had are pretty particular to my life because my grandfather let me snipe them from his crib when he was too aged to continue cooking and long after my grandmother had passed away. I scooped them, cleaned them up, and have been using them for yeeeeears.
Butter. Onion(s). Medium heat. Combine those three things for about 40-45 minutes and you will have caramelized onions. Once you cook them, and have them, you may never prepare onions at home any other way. I love that shit.
Beautiful. As you can tell, the onions cook down quite a bit, but there also was a problem with the chef sampling the texture and taste while cooking. I live by myself, and I’m cooking for me, what?!
Santa Barbara Bay Spinach Dip – A delicious blend of tender spinach, crunchy water chestnuts and real dairy sour cream.
Stone Fire baked Naan: Garlic – Hand stretched, made with fire roasted garlic and cilantro.
Put it all together…. use some Sriracha if you are about that life. I am.
I just threw it in the toaster over, on 450*, for about 15 minutes to crisp up the NAAN, since everything was already cooked and I just needed to melt a little bit of residual chee on top and heat up the soon dip.
In hindsight, I would definitely make my own spinach dip though. Other than that, this thing was old gold. Peace
By the way… I’m actually a pretty good photographer, but when I do these food pics, I don’t pay that much attention to it. I’m not a foodie. I’m not a food blogger… so the food (and it getting in my belly) is a lot more important to me than the photoshoot. I may fuck around and have a nice pic from now and then, but the food tastes waaaay more better than the pictures make it look. and this was really good. Thats all.