A Unique Pizza Recipe

Here's a pizza topping you've probably never seen before so you've probably never tried. It's quite simple and delicious. If you like basics, you'll love this topping (which I saw on display at a New York food store named Agatha and Valentino).

Here it is, fans:

Right before it's time to add the topping to your about-to-be-baked pizza crust start sauteing small slivers of onion. To get the slivers cut up an onion or two or three (depending on the size of your pizza crust). Use olive oil, butter or any other kind of oil which tastes good. Saute the onions until they are moderately carmelized (in English = turn brown). Put the onion on the crust at the time and in the same manner you would add any other topping. Bake the pizza the same way you would bake any other pizza with any other topping.

That's it. No tomato. No cheese (unless you want). Nothing else (maybe salt, pepper and garlic, if you like).

If you like basics, you'll love this topping.

Health Claims

I ordinarily am very skeptical of health claims for food. A nice balanced diet is good enough for me. But I found the enclosed articles intriguing, so I link them here and leave it up to you to believe them or not.

(Credit: Photo by Scott Bauer / Courtesy of USDA/Agricultural Research Service)


Article source:

Food chemists have shown that making a pizza crust with whole wheat flour and cooking it longer releases more antioxidants. These chronic disease-fighting compounds increased by 82 percent when baked at a higher temperature, by 60 percent when baked twice as long and doubled when the dough was left to rise an extra day.

Article source:

In an effort to improve health, many popular foods are undergoing a more nutritious make-over. Now, a team of food chemists at the University of Maryland has discovered how to boost the antioxidant content of pizza dough by optimizing baking and fermentation methods, a finding that could lead to healthier pizza, they say.

Article source:

Oregano doesn't only give a pizza its typical taste. Researchers at Bonn University and the ETH Zürich have discovered that this spice also contains a substance which, amongst other qualities, appears to help cure inflammations.