Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Relaise Sauce for Entrecote Steak

Entrecote Steak with Relaise Sauce

Entrecôte translated is the French word meaning "between the ribs" referring to the premium sirloin steak.  It is served cut in narrow slices and topped with a "secret" sauce.  A Parisienne restaurant made this dish famous.

Each restauranteur claims his sauce is a secret sauce.  I first was served this dish in Geneva Switzerland.  It was a surprise to me that a dish touted as being very special is served with french fries.  Simply put, that is it.  Servers circulate the restaurant and will replenish your pomme frites or entrecôte  steak . 

Earlier this week, my daughter and I found a restaurant in New York City which served the dinner.  I googled the recipe for the sauce.  We both agreed that neither could detect the taste of garlic in the sauce we were served. 

Secret French Steak Sauce

Ingredients:
1 tablespoon olive oil
2 large shallots
3 cloves garlic, chopped
2 cups chicken stock
1 teaspoon pepper
2 tablespoons mustard
1 bunch tarragon
3 tablespoons red wine vinegar
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt

***

Directions:

Peel and slice the shallots.  Peel and roughly chop the garlic.  Add the olive oil to a small pot over medium heat.  Add the garlic and shallots and cook until soft and slightly colored.  Add the chicken stock. Simmer for three minutes.

Pull the tarragon leaves off of the stems and put them in a blender.  Add the remaining ingredients to the blender.  Carefully pour the chicken stock mixture into the blender.  Puree until completely smooth.
Pour back into the pan and bring to a boil. Cook for one minute. If the sauce is too thin simmer for a few more minutes.


Pour over slices of medium rare (or as you like it) strip steak or your choice of steak. Serve with potatoes or of course Pomme Frites!