Whatever your feelings about Valentine’s Day, can we just rally around a day to celebrate love? Here in the dead of winter with some serious goings on in the American political climate, we’re desperately in need of a love holiday. Not just romantic love, but straight up love-your-neighbor love. The kind that doesn’t care about skin color or ethnicity or orientation. The kind of love that doesn’t say anger-provoking words and instead is thoughtful and respectful. The kind of love that celebrates differences and lives in trust, not fear. The kind of love that is kind. Please say that kind of love still out there?
We’re desperately in need of a love holiday.
This Valentine’s Day, could it be less about the red roses and cheesy cards and more about the kind of love that extends grace to our neighbors? That welcomes people into homes and shares meals around a table? The kind of love that brings reconciliation despite long-held grudges?
We originally created this caramelized onion and Brussels sprout pizza as an idea for a fun Valentine’s Day dinner for two, accompanied by a lovely winter salad maybe. There’s nothing more fun than making shapes out of your food, right? But as we’re pondering world events as of late, perhaps it could extend as a symbol of that larger love, too? We’ll let you decide.
Happy Valentine’s Day.
Make it a meal
Serve with a kale salad for a hearty meal.
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- 1 pizza dough (stand mixer or food processor methods)
- 3 large Vidalia onions (about 3 pounds)
- 2 tablespoons olive oil, plus additional for the pizza
- 1 teaspoon kosher salt, plus additional for the pizza
- 1 garlic clove
- 2 to 3 Brussels sprouts
- ⅓ cup canned crushed tomatoes
- 1 cup shredded mozzarella cheese
- Pecorino cheese, to garnish
- Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
- To make the caramelized onions: Peel, halve, and slice the onions as thinly as possible. In a very large skillet, heat 2 tablespoons olive oil over medium high heat. Add the onions, which can mound in the skillet if necessary. Saute, stirring frequently, about 10 minutes until soft and translucent. Add 1 teaspoon kosher salt and reduce the heat to medium-low, finding a temperature that is not so hot that the onions burn but not so low that they do not continue to cook. Cook slowly, stirring every 5 to 10 minutes or so, until very reduced and dark brown, about 40 minutes. The onions will turn from translucent white to golden to brown to a rich, caramely dark brown color, and the volume will have reduced by at least 4 times.
- Place a pizza stone in the oven and preheat to 500°F.
- Meanwhile, mince the garlic and thinly slice the Brussels sprouts.
- When the oven is ready, stretch the dough into a circle (see this video for instructions). Cut a small divot into the top of the circle, then form the bottom of the dough into a point so that it forms a heart shape. Carefully place the dough on a pizza peel spread with flour or cornmeal. Since the heart-shaped pizza is a bit more fragile than other shapes, use a conveyor-type pizza peel to slide it into the oven if you can. If not, cross your fingers and slide quickly!
- Spread the crushed tomatoes in a thin layer across the dough, then sprinkle minced garlic and add a bit of kosher salt. Top with mozzarella cheese and shavings of Pecorino cheese (use a vegetable peeler). Add dollops of caramelized onions, then sprinkle all over with Brussels sprouts and a few pinches kosher salt.
- Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes.
A Couple Cooks - Recipes for Healthy & Whole Living
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