There's really no way to chop an onion manually and not get teary eyed. This is what's on the lunch menu for tomorrow.
SAUCE 6 tb butter 6 tb olive oil 2 tb white wine 1 ts rosemary 1 ts basil 2 cloves garlic, minced TOPPING NO. 1 1-½ onions 8 oz mozzarella cheese 8 oz ricotta cheese 1 pk frozen spinach
Sauce: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
Toppings 1: Thaw and drain the spinach. Slice then nuke onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.
TOPPING NO. 2 2 onions 8 oz mozzarella cheese 8 oz provalone cheese 1 oz romano cheese 1 lb italian sausage ½ ts rosemary pepper
Sauce: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
Toppings 2: Chop onions and sausage coarsely and nuke for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top. Bake 425-450 until done.
