i came up with this recipe one night after dreaming of a boozy outdoor birthday lunch.

contingent upon the weather, if it is on the warmer side i’d opt for deli-style sandwiches avec chilled sangria, and, if it’s cooler, homemade pizzas with a nice, full-bodied red.

i spent my last milestone birthday, my 21^st, on the banks of the Seine in the high afternoon, surrounded by my two closest friends from the study abroad program, downing rosé, warm baguettes, prosciutto and selles-sur-cher, my favorite specialty cheese.

i found that i perform and function from a place of optimization when i prepare my own foods. aside from the creative space of configuring and testing recipes, i subscribe to a specific diet that enhances my overall wellbeing; food is integral to my mental health.

for this recipe, i focused on preparing a sauce that carried more sweet than savory notes. i wanted to elevate the margherita by creating a sauce that was cross-functional; i also enjoy a bit of heat and wanted the sauce to reflect such.

i’ll test it in the future, but the sauce is suitable for any type of grilled sandwich situation, making it amicable for carnivores and vegans alike.

the recipe is simple: 2 cups of standard Marinara sauce; 1 whole and half yellow onion; 4 garlic cloves; 2 servings of sundried tomatoes in oil; 1 teaspoon of sugar; 1 tablespoon of red chili flakes; 1 teaspoon of onion powder; and 2 cups of roquette.

1. Slice and sauté one whole and half onion in olive oil and unsalted butter.
2. While the onions sweat, heat 2 cups of marinara on stovetop along with finely chopped garlic and aforementioned spices.
3. Dice the sundried tomatoes and add them to the sauce.
4. Right before the onions completely reduce (jammy), add to the marinara, and reserve a fourth for the roquette topping. The idea is that you want the reduced onions to infuse into the sauce so it has a natural sweetness.
5. While the sauce continues to marinate, you can also dice more sundried tomatoes to finish cooking alongside the jammy onion bits.
6. Generously layer the sauce on fresh dough before adding sliced mozzarella.
7. Before placing your masterpiece in a preheated 345° oven, you can also drizzle olive oil atop the mozzarella and uncooked dough.
8. Once the pizza is finished baking (around 45min), top with fresh roquette and your jammy onion & sundried tomato bits.

anyways, i hope this helps you in your eating journey.

love & madness,