Then, I met 
When the moon hits your eye
Well, you know the rest of the song. 
You also know I love the recipes on Cooking Light. Tonight’s dinner is no exception.
Ingredients
- Pizza Dough
- 1 teaspoon olive oil
- 1 1/2 ounces pancetta (Italian-style bacon) or Canadian bacon, chopped
- 8 cups sliced onion (about 3 large)
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon olive oil, divided
- 3/4 cup (3 ounces) shredded fontina cheese, divided
- Thyme sprigs (optional)
- Cracked black pepper (optional)
Preparation
Prepare the Pizza Dough according to directions.
While dough is rising the second time, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.
Preheat oven to 475°.
Brush each prepared pizza crust with 1 1/2 teaspoons oil; top each with half of onion mixture. Sprinkle half of cheese over each pizza. Bake at 475° for 9 minutes or until crusts are crisp. Cut each pizza into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper, if desired.
As always:
Then, cook the pancetta:
Next, the onions – it takes about 25 minutes for that many onions to fully caramelize, but it’s worth the wait!
Put in the oven:
And…done!
Why must I torture myself!?
I have the best of intentions. I really do. I get online to check email, update my iPhone, and check my blog… but I always end up perusing through my favorite online sites for shoes.
Here are my latest loves:
These watercolored beauties are from piper lime. And, good news! They come in a variety of colors…I’ll take a pair in each color, thank you.
The object(s) of my affection
Wedges!
I am absolutely obsessed with my new shoes. I’m pairing all my favorite summer dresses with them in my head right now.
Bueno Appetito!
A little risotto, anyone?
Ingredients
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup water
- 2 teaspoons olive oil
- 2 cups chopped onion (about 1 large)
- 2 teaspoons sugar
- 8 ounces sweet turkey Italian sausage
- 1/4 cup chopped shallots
- 1 cup Arborio rice or other medium-grain rice
- 2 cups arugula leaves
- 3 tablespoons freshly grated pecorino Romano cheese
- 1 teaspoon grated lemon rind
Preparation
1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.
3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.
To begin:
Then, add onions while bringing the chicken stock to a simmer:
Brown turkey sausage:
Add in 1/2 c. increments of chicken stock until absorbed. Stir, stir, stir!
Once all the liquid is absorbed, put into bowl and mix in argula and romano:
and… bueno appetito!
