Radicchio, Caramelised Onion and Sausage Pizza – A Tightarse Tuesday Special

Before we continue, have you seen my post about having had enough of hearing about famine in Africa and wanting to do something about it?

I have to admit I am such a sucker for sales. So when my local supermarket had lovely looking brown onions for $1.29/kg. I went crazy and bought 3 kg. I made A LOT of caramelised onions that day. They are so good in sandwiches and if you’re desperate enough, add some stock and voila: onion soup!

I know. It’s a bit embarassing. Now it’s a time to remind you that I am, after all, a suburban housewife.

Not only that, I also found a really sorry looking radicchio that I bought at the farmers’ market two markets ago (that’s two months, people) that I forgot about and was going to throw out anyway. Except as I peeled away the outer leaves I realised that the inner leaves were as good as fresh. You have to love cabbages. With all those layers, they tend to surprise you.

But wait, there is more! I happened to have a reduced Turkish pide that I picked up earlier for $1 that I planned to make toasted ham and cheese sandwich with. So at this point we have radicchio, pide and caramelised onion – together with a few of cheeses we usually have lying around the fridge anyway, I knew a fantastic but really easy pizza is on the way.

Never one to be satisfied with just fantastic, however, I went digging around in the freezer. And sure enough I discovered some gorgeous duck a l’Orange sausages that we bought from the farmers’ market that I had almost forgotten about.

And that, ladies and gentlemen, is how tightarse Tuesday is being rocked by this suburban housewife. Impromptu pizza. Yes.

Caramelised Onion

4 onion, thinly sliced lengthwise
30 g. butter
a few twists of salt and pepper
1 tbsp balsamic vinegar
1 tsp brown sugar

Melt butter in a non-stick frying pan on medium heat. Add the onions and fry for 5 minutes until soften but don’t let the onion colour too much. Turn the heat down to low and keep stirring the onion for another five minutes. Add sugar, salt, pepper and vinegar. Cook on low heat for another five minutes.

I personally like the onions to retain a little of a chew to them but if you prefer jammy gooey onions, by all means, continue to cook for another ten or twenty minutes, adding a little of water if you need to.

Radicchio, Caramelised Onion and Sausage Pizza