Bacon, Gorgonzola, and Caramelized Onion Pizza

The Kiwi and I have been doing our fair share of traveling recently. After our two weeks in Marrakech and Paris we had about a week at home before we headed to Hong Kong where we are now for the Kiwi’s work conference {and a little sightseeing}.  When we get back, there are some big, big things a happening around the Kiwi and Peach house. But if I’m being honest y’all, I’ve been thinking more about the things to come rather than the stuff that is happening right now.I’m a planner, an organizer. When life gets hectic, taking a few minutes to make lists, think through things that are coming up and their possible outcomes is how I make sense of it so that I can focus on what is going on now. Most of the time, I consider this is a strength. Most of the time {okay, some of the time} it works, but when it doesn’t work, when it stops being a strength, is when it leads to worrying. Needless, needless worry of which I’ve been doing my fair share.

A couple of weeks ago, Sheena talked about her place. The place that made things make sense. The place that made your heart smile.

“Where is my place?” she asked. “That’s easy,” I answered—the mountains.

On our only free weekend in the whole of October, the Kiwi and I headed down to the Alps. This was the only chance we would have to see leaves in all their fall glory. This was the only chance we would have to breathe in the crisp mountain air and just wonder at the gorgeous mountains we were surrounded by. I was truly present for the first time in what felt like months, appreciating the beauty of this country, and so grateful for the chance to live here.

We came home, made our favorite pizza, alpine style, with lots of stinky cheese and thick slices of bacon, and talked about all of our travels this year. What a year it has been?!

What about you? Do you struggle with this as well? What are your tips?

Bacon, Gorgonzola, and Caramelized Onion Pizza from Kiwi and Peach

Bacon, Gorgonzola, and Caramelized Onion Pizza

{Makes one 12 inch pizza. It’s usually enough for both of us for dinner and my lunch the next day.}

1 batch of pizza dough {My go-to recipe uses honey, yeast, flour–spelt and all purpose, and butter or olive oil and takes less than an hour.}
2 ounces thick cut bacon, sliced
1/2 of a large red onion {sweet onions, pictured, work great too}
1 tbsp butter
about 4 ounces {2 cups} of gorgonzola cheese, crumbled
extra melted butter for brushing on the crust

Preheat the oven on low {120°F/60°C for me} and start heating a pan on medium heat.

First thing I do is to proof the yeast for the pizza dough.

While it’s proofing, slice your bacon and onion. Once the pan is hot, pop your bacon in there and cook for a couple minutes, just long enough to render the fat. Transfer to a bowl and sit it to the side. Return the pan to the heat.

Drop a bit of butter in there and then toss in the onions. Stir well, then cover, and reduce the heat to medium low. Give them a stir every 10 minutes or so until you’re ready to put the toppings on the pizza. This usually ends up being about 30 minutes for me.

Once the onions are on, I make my pizza dough and pop it in the warmed oven to rise for 20 minutes. Turn the oven off after you put it in to rise.

{Really, this pizza dough is so simple, y’all. Promise me you’ll give it a try? You’ll never go back to the store bought, pre-baked stuff I swear! I’ve even been known to get it out after just 10 minutes because I was in a hurry, and you know what, it was still delicious.}

Once the dough is finished rising, flour your hands and push it out to the size you want your pizza to be. Now let’s, layer this baby up with the goods!

I do a layer of gorgonzola, the bacon, the onions {which can come off the stove now, by the way}, then another layer of gorgonzola. The cheese is the key here folks. Lots and lots of cheese.  Brush the exposed crust with a little melted butter then pop it back in the oven on as high as your oven will go {for me that’s 475°F/240°C} and bake for 20 minutes.

Enjoy it y’all.

Bacon, Gorgonzola, and Caramelized Onion Pizza from Kiwi and Peach

The Stinky Burger

A couple of months ago the Kiwi and I were in Zermatt. And while we were in Zermat, we were introduced to the worst smelling, most fantastic burger we had ever put in our mouths.

The, aptly named, stinky burger.

Sound appetizing?

I thought so.

But really, it combines some of the tastiest {and stinkiest} ingredients like garlic, onions, and stinky, gorgonzola cheese into one burger that will blow your mind.

Naturally, once we got home after the trip, I set out to recreate this puppy and now, it’s a staple. {It’s one of the Kiwi’s favorites!} It’s the perfect dinner after a long day of hiking around the Matterhorn or, you know, just playing in these gorgeous, crunchy fall leaves.

The Stinky Burger from Kiwi and Peach

The Stinky Burger

{serves two, inspired by a meal at Brown Cow Pub in Zermatt}

The Toppings
drop of olive oil
1/2 of a medium sized onion, sliced
1 clove of garlic, minced
about 1/2 cup of gorgonzola cheese {or whatever stinky cheese you have on hand}

The Burger
10 ounces {300 grams} grass-fed ground beef
1/4 cup whole wheat bread crumbs
1 tbsp worcestshire sauce
1 tbsp whole grain mustard
1 clove of garlic, minced
salt and pepper

The Buns
2 buns {I like it best with kaiser buns with sesame seeds or with a pretzel roll fresh from the bakery.}
smidge of butter for spreading

Start heating up a pan on medium heat. Slice the onion and mince the garlic {or put it through a garlic press}. Once the pan is hot, drop a bit of olive oil in the pan and add the onions and garlic. Give it a stir then cover and let cook for about 10 minutes or until the onions are nice a soft. Once the onions are finished transfer them to a bowl and set aside. Return the pan to the stove top and turn it up to medium high heat.

While the onions are cooking, roll up your sleeves because we’re going to get a little messy. Add all of your burger ingredients to a bowl and get your hands in there. Mix all of that goodness together well making sure it’s evenly mixed. Divide the meat in half, form two patties, and drop them in the pan. Give it about 4-5 on that side and then flip.

Take about half of the onions and top the burgers with it. Cover each burger with the gorgonzola, put the lid on the pan, and let it cook away for another 4-5 minutes.

While the cheese is busy melting, slice your buns and butter each side. Turn the broiler in your oven on pop the buns in the oven on the top rack for about 3-4 minutes or until their lightly toasted. They should be done about the same time as your burger and then we can get started with the assembly.

Here’s how I layer it. Bottom bun, rest of the onions, burger, top bun. Done!

Take a big wiff and enjoy!

Oh, you might want to make sure your significant other eats it too.

What about you? Do you have any home adaptations of a favorite vacation meal? I want to hear about them!

Sautéed Tomato and Garlic Fried Egg with Gorgonzola

If you’re thinking posting this week has been sporadic then you’d be right. Remember when I said that I thought we were on the mend? Well that only appears to have been half correct. I am much better. The Kiwi on the other hand got much, much worse. Between doctor’s appointments, pharmacy runs, working on the re-design that I really want to go live before Oktoberfest begins and trying to convince the Kiwi that he really must eat something, I’ve been on the struggle bus.

Something that makes all of this easier? Eggs. The Kiwi won’t eat much, but he’ll eat eggs. Needless to say, there have been a number of different egg combos whipped up in the kitchen this week, but the favorite has been this one.

Sautéed Tomato and Garlic Fried Egg with Gorgonzola | kiwi+peach

Sautéed Tomato and Garlic Fried Egg with Gorgonzola

olive oil
1 tomato, cubed
1 clove of garlic, pressed or minced
2 eggs
2 ounces gorgonzola, crumbled
2 large crackers or a piece of toast
basil optional

Start heating your pan on medium high heat. When it’s starting to get hot, add your oil and wait a quick minute for it to heat up too. Cube your tomato and prep your clove of garlic to press. When the oil is hot, add the tomatoes and press your garlic. Give it all a stir and leave it to cook for a couple minutes.

Push the tomatoes to the side and crack your eggs into the pan. Sprinkle them with a bit of salt and pepper then let them cook on one side for about 2-3 minutes or until the whites are looking pretty firm. Very carefully {you don’t want to break the yolk!} flip them. I’m a runny yolk fan, so I tend to only leave it on this side for 45 seconds to a minute, but you be the judge.

Transfer the egg to the cracker then top with the sautéed tomato and garlic, gorgonzola crumbles, and, if you’re so inclined, a bit of basil.

Sautéed Tomato and Garlic Fried Egg with Gorgonzola | kiwi+peach