When our sweet e-friend Camille tells us what to eat for dinner, we listen up. So naturally, we were thrilled to hear she's published an inspired, exhaustive guide to creating simple, celebratory events. With drool-worthy recipes and surprisingly attainable hostess ideas, Camille's managed the unmanageable: effortless, easy entertaining. Can it be so? (Yes!)
Care for a sneak peek? Here's one of our favorite recipes from the book - a caramelized onion and prosciutto pizza that amazed everyone gathered around our own tables this weekend. Young and old, little and big - this one's a crowd-pleaser!:
1 tablespoon butter
1 white or sweet onion, sliced
1 tablespoon minced fresh thyme
1 teaspoon sugar
½ teaspoon kosher salt
1 4-ounce ball Perfect Pizza Dough (from the book!) or store-bought dough, at room temperature
½ cup grated fresh mozzarella
6 to 8 very thin slices prosciutto
2 cups baby arugula
Extra-virgin olive oil
Garlic-Infused Oil and Butter Sauce (recipe below)
For The Pizza:
1. To caramelize the onion, melt the butter in a large skillet over medium heat. Add the onion and sauté until just tender, about 6 minutes. Add the thyme, reduce the heat to medium-low, and cook until the onion is golden, stirring often, about 20 minutes.
2. Sprinkle the sugar over the onion and sauté 20 more minutes, until the onion is golden brown, reduced, and very sweet. If the pan gets dry, add a little water so that the onion doesn’t burn. Set aside to cool (this can be done a day in advance and kept in the refrigerator).
3. Preheat the grill, one side on high and one side on low. Roll out the pizza dough. Gather all your toppings (onion, garlic-infused sauce, mozzarella, prosciutto, and arugula), plus your dough and oil, on a large tray, and head out to the grill.
4. Using my two-temperature grilling technique, grill the first side of the pizza. Flip when ready and then brush the pizza evenly with garlic-infused sauce and top with the caramelized onion and mozzarella. Close the hood, and when the cheese is melted, transfer the pizza to a cutting board.
5. Top the pizza with the prosciutto and arugula. Cut into wedges and serve.
For the Garlic-Infused Oil and Butter Sauce:
1. In a small saucepan, bring 4 garlic chopped garlic cloves and 1/2 cup extra virgin olive oil to a simmer and then reduce the heat to low and cook for 3 to 5 minutes, until the garlic starts to brown.
2. Turn off the heat and then whisk in 4 tablespoons (1/2 stick) of melted butter in a steady stream until combined.
p.s. Huge thanks to Camille, and congrats on a lovely read!