Spiked Watermelon Lemonade – Happy 4th of July!!

June 2016 Fam Din

H-A-P-P-Y   F-R-I-D-A-Y!!!!!!

Especially if that Friday kicks off the Fourth of July!

June 2016 Fam Din
My next three days are slated to be filled with BBQs, shenanigans, and fireworks — Oh my! Needless to say, I will need a vat of coffee waiting for me on my desk come Tuesday morning. And I reckon it will be 100% worth it.

But until then, let me recommend this lovely little cocktail that will be perfect for Independence Day — heck, your entire summer!

Blended Watermelon
It combines two things that are quintessential to summer – watermelon and lemonade. And when a few glugs of spirits are added to the mix, you’ve got a party on your hands! It’s light, refreshing and something you can sip on all day long.

Trust me…I sure did when I made it for our last Family Dinner.

June 2016 Fam Din
So enjoy the weekend Friends and Happy Independence Day ‘Merica!!!  💙❤️🇺🇸

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Spiked Watermelon Lemonades

Ingredients:

¾ cup fresh lemon juice
¼ cup fresh lime juice
1 cup simple syrup, more if needed
5 cups chilled water, divided
8 cups fresh watermelon, cut into large chunks
1 cup vodka
½ cup triple sec
ice
additional lemon slices and watermelon wedges to garnish

In a large container, stir together the lemon juice, lime juice, simple syrup and 4 cups of water. Refrigerate for at least one hour.

In batches if need be, place the watermelon and remaining water in a blender. Blend until smooth and pour the liquid through a sieve to strain. This should yield approximately 6 cups of juice.

Pour 6 cups of watermelon juice, vodka, and triple sec into the chilled lemonade. Taste and add additional simple syrup if needed. Serve over ice and garnish with lemon slices and watermelon wedges.

Cheers!

Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce

June 2016 Fam Din
Kolokithokeftedes.

I know–it’s a mouthful right?

A delicious one.

They are Greek style zucchini fritters and are a perfect dish for summer. Especially if you’re lucky like me and have coworkers who regularly bring you in some of their GINORMOUS, homegrown zucchini.

June 2016 Fam Din
The fritters are filled with tons of fresh herbs, spices and of course, feta.

Mo’ Feta, Mo’ Bettah!

June 2016 Fam Din
I whipped up a batch of these golden beauties as appetizers for our most recent Mediterranean themed Family Dinner. But if you form the patties a bit larger, you could use them in Veggie Burgers or Sliders.

And of course, any leftovers would be brilliant for breakfast or brunch. Just poach up a few eggs and perch them atop a crispy zucchini fritter. Can you imagine that gorgeous yolk oozing over the golden Kolokithokeftedes?

To. Die. For.

June 2016 Fam Din
At dinner, I served them up with my favorite, cool and bright Tzatziki Sauce.

And do yourself a favor, make a double batch of Tzatziki as it stores well in the fridge for a few days. It’s great as a dip with veggies, over grilled meats or fish and as a condiment over sandwiches and burgers.

June 2016 Fam Din
Want a last tip?

The patties can also be formed ahead of time and refrigerated the day before you want to fry them up. Great time saver for casual get-togethers or dinners.

Kolokithokeftedes!!! Kolokithokeftedes!!! Kolokithokeftedes!!!

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Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce
Makes approximately 18 fritters

Ingredients:

Fritters
2-2½ pounds zucchini
kosher salt
¼ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2 sprigs fresh scallions, chopped
¼ cup chopped fresh dill, more for garnish
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
4 ounces crumbled feta
2 eggs, beaten
1 cup panko breadcrumbs, more if needed
vegetable oil

Tzatziki Sauce
2 cups Greek yogurt
½ cup sour cream
3 tablespoons minced fresh dill
2 large garlic cloves, finely minced
2 tablespoons lemon juice or red wine vinegar
1 teaspoon fresh lemon zest
2 tablespoons olive oil
1 cup finely diced English or Persian cucumbers
1 teaspoon kosher salt
½ teaspoon black pepper

Wash and trim the zucchini. Using a food processor or box grater, grate the zucchini. Place the zucchini in a colander over the sink and sprinkle salt over the squash. Toss to combine. Allow the zucchini to sit in the colander/sink for about 2 hours to allow the natural liquids to be drawn out. Every 15 minutes or so, toss and squeeze the moisture out of the squash.

While the zucchini drains, prepare the Tzatziki Sauce. Mix all the ingredients in a bowl. Taste and adjust with kosher salt and pepper as needed. Cover the bowl and refrigerate for at least one hour before use.

After the zucchini has properly drained, transfer it to a large mixing bowl. Fold in the cumin, oregano, red pepper, black pepper, scallions, dill, mint, parsley and feta. Taste and add salt if needed. Stir in the beaten eggs and panko. If the mixture seems too wet to form into patties, add additional panko. Cover and refrigerate the mixture for an hour.

Once chilled, form patties that are about 2½-3 inches in diameter. In batches, place the patties in a heavy bottom skillet that has been filled with about ½ inch vegetable oil over medium heat. Fry the patties for about 1-2 minutes on each side until golden brown. Remove and drain on a wire rack.

Garnish with fresh dill and serve warm with the Tzatziki Sauce.

Family Dinner Channels the Mediterranean!

June 2016 Fam Din

A couple of things about this month’s Family Dinner that we had last weekend.

First off, it was HOT AS HECK!! 104 degrees in Orange County and it wasn’t even technically summer yet!

Which is why we were okay with having {Diet} Coke Floats right out of the gates.

Y.O.L.O.

June 2016 Fam Din
Second, Fam Din took place two days after my eldest niece, Nina, graduated from high school.

She is the eldest of my siblings’ kids and my parents’ first grandchild. In many ways, she was all of our baby. In fact, I was in the room when she came into the world and heard her very first cry.

And now, here she is–all grown up and starting college this fall. How did this happen? So I was a cheering lunatic at the ceremony and a little sad….ALL at the same time.

Needless to say, I was still a little emotional two days later. Which is why I took a ton of pics at dinner. So be warned—there are more photos of the fam than food in this post. I’ll make it up to you next time.

But isn’t she adorable?

Nina

As I mentioned, it was a scorcher out that day and coincidentally, we all were feeling a little silly.

So it was no surprise that this happened….

June 2016 Fam Din

And then Lucasaurus had to break out his stunnahs because, well…

He’s a playah….

June 2016 Fam Din
We had anticipated the heat and wanted to create a menu that wasn’t too heavy. We settled on dishes with a Mediterranean slant and were able to use ingredients like oregano, mint, dill, pine nuts, feta, olives, anchovies and lemons. Plus, it lent to a colorful menu and who doesn’t love to taste the rainbow?

Next up–Cocktail Time!!! To help us cool down, I made several batches of Boozy Watermelon Lemonade. Doesn’t it just scream summah?

Refreshing, light, lemony and went down incredibly smooth….a little too smooth. That could be a good and bad thing.

June 2016 Fam Din
I’m going with good.

Oh, and the kiddos got regular Watermelon Lemonade–sans vodka.

June 2016 Fam Din
After the first pitcher or so, we needed a little nosh in our tummies.

Appetizers time!

I do enjoy a deviled egg from time to time but my seestrah absolutely L-O-V-E-S them! Which is kind of confusing because she doesn’t really like eggs.

Say WHAT?!? Say WHAT?!?

I know, she’s weird.

But then she pulls out a winner like this and then we were sold.

June 2016 Fam Din
Her Kicked Up Mediterranean Inspired Deviled Eggs were flavored with white truffle oil, paprika and then topped with crispy applewood bacon, freshly made tapenade and fried kale.

I know, right?!?

Tons of flavor and I loved the great texture contrast from the bacon and kale.

I may or may not have eaten like 5 or 6 of them…. but might I remind you–this is a “No Food Judgement Zone”.

June 2016 Fam Din
On to more fam pics….

These three melt my heart.❤

June 2016 Fam Din

And then I go back into the house and find the seesters being a little silly.

Was it the Boozy Watermelon Lemonade?

Nah….I blame it on the kicked up Deviled Eggs.

June 2016 Fam Din
But….

When you can’t beat them—join them!

Throwing up SHAKA!…ROCK AND ROLL!…ZOT-ZOT!

Don’t know what zot-zot is? Ask anyone with ties to UC Irvine.

June 2016 Fam Din
And before we knew it, we needed another snack.

Hey–we started early that day and we like options!

So then I made a big batch of Kolokithokeftedes with a Tzatziki Dipping Sauce.

June 2016 Fam Din
What are Kolokithokeftedes, you ask? They’re delicious Greek zucchini fritters. Can’t pronounce Kolokithokeftedes? Don’t worry–neither can I. But they’re fab, nonetheless.

I made these from shredded zucchini, beaten eggs, chopped fresh dill and mint, feta cheese, panko breadcrumbs and some dried herbs. Just be sure to squeeze out as much liquid from the zucchini as possible before you make the fritters. Or you can do what I did and lightly salt them, put them in a colander and allowed the natural liquids to be drawn out. You’d be surprised how much liquid you’ll extract–I got almost 1 1/2 cups from about 2 pounds of zucchini!

After a quick pan fry, I sprinkled them with a bit of sea salt flakes and served them with Tzatziki.

As for the Tzatziki, it’s a breeze.

I mixed together shallots, garlic, diced cucumbers, Greek yogurt, sour cream, red wine vinegar, dill, salt and pepper. Very versatile and for the record, fantastic over grilled salmon, too.

June 2016 Fam Din
We love hanging out in seestrah’s backyard.

Great patio furniture, bistro lights, built in BBQ, lots of space and very SoCal inspired landscaping.

June 2016 Fam Din
And their jacuzzi is fantastic too!

June 2016 Fam Din
After some shenanigans, lots of pictures and even more cocktails – it was time to focus in on dinner.

Keeping with the Mediterranean flavors, seestrah made up a big batch of Oregano Chicken to be grilled.

June 2016 Fam Din
She marinated lots of bone-in, skin-on chicken thighs overnight. The marinade consisted of garlic, anchovies, olives brine, lemons, onions and fresh oregano.

Seestrah then handed it over to her hubs to grill low and slow so that the meat was wonderfully juicy and skin was perfectly crispy.

June 2016 Fam Din
Once the chicken was grilled and rested, it was slathered with a flavorful mixture of anchovies, olive oil, chopped olives, garlic, lemon juice and parsley.

As someone who loves olives, I thought this was fantastic!

The “topping” added the right amount of brininess and acidity to the chicken. If you’re interested, the recipe can be found here.

June 2016 Fam Din

While the chicken rested, I snapped a couple pics of the kid sibbies.

First up–Lucas and Maya and then Nini and Nina.

They. Are. Adorable.

June 2016 Fam Din
Back to dinner….

Big seester made two sides to go along with the chicken.

First, a bright and fresh Cucumber Salad that had heirloom tomatoes, olives, Persian cucumbers, feta cheese and lots of fresh dill. She dressed the salad with an anchovy vinaigrette.

June 2016 Fam Din
Her second side dish was this beautiful Orzo Salad.

June 2016 Fam Din
It was made of cooked orzo, artichokes, tomatoes, olives, feta cheese, pine nuts, fresh basil, lemon and shrimp.

I adored it–LOVED what the pine nuts added to the dish.

June 2016 Fam Din
Now isn’t this plating a delicious sight?

I also added a dollup of tzatziki to the party because why the heck not?

June 2016 Fam Din
After dinner, we lounged about and enjoyed some more vino.

June 2016 Fam Din
We chatted about random stuff, laughed a lot, sang a bunch of 80’s hits, did a little gossiping and started planning for July’s menu.

It’s never too early to plan the next meal in our book.

And trust me, I would have loved to have share the video of us singing Jessie’s Girl.…but I value my life too much.

June 2016 Fam Din
Finally, it was time to dig into dessert.

Carrying on with the Mediterranean flavors, I made an olive oil cake–a Chocolate Olive Oil Cake –and used Nigella Lawson’s recipe that can be found here.

June 2016 Fam Din
If you’ve never had an olive oil cake, don’t worry, it doesn’t taste like olives. The oil just lends to a very moist sponge and gives a slight floral flavor. It works particularly well since there’s no flour in the recipe but instead it uses ground almonds.

And it’s freaking delicious.

I paired the dense, chocolatey cake with a whipped berry cream. Super easy since I made my standard whipped cream and then folded in crushed fresh blueberries and raspberries. And it was fantastic!

YUM!

I’d definitely make this combo again. And you should make it too.

June 2016 Fam Din
Moral of the post?

I love Family Dinners in the summer.

Even when it’s just “almost” summer.

June 2016 Fam Din
Days are longer and the sun hangs out until 8ish.

Which means more time for food and a lot more time with the fam.

June 2016 Fam Din

And in my book, that’s definitely a Win-Nguyen!

June 2016 Fam Din

This Month’s Family Dinner Menu

Cocktails:  Boozy Watermelon Lemonade
Appetizers: Kicked Up Mediterranean Inspired Deviled Eggs, Kolokithokeftedes with Tzatziki
Entrees: Grilled Oregano Chicken with Green Olives & Anchovies
Sides: Cucumber & Heirloom Tomato Salad with Anchovy Vinaigrette, Shrimp and Orzo Salad
Dessert: Chocolate Olive Oil Cake with Whipped Berry Cream

Welcome Summer in with Roasted Berries Ice Cream

Roasted Berries Ice Cream

HAPPY FIRST DAY OF SUMMER!!!

And here in San Diego, it came in full force today with a whomping 105 degree weather! Can you imagine what it’ll be like in July?!?

Luckily, I know of very few better ways to beat the heat than with lots and lots of ice cream. So this month I partnered again with our buddies at Safest Choice® Eggs  to whip up an ice cream that was an ode to SummerRoasted Berries.

Berries Ice Cream

Have you ever roasted berries? If not, please do so STAT because it’s a game changer! The berries become so wonderfully intensified in flavor and can be used in so many different ways. Over cakes, with yogurt, on top of meringues and in this case–in ice cream.

I chose strawberries and blackberries this time around but really, you could use any berry that tickles your fancy.

Roasted Berries Ice Cream3

Never attempted homemade ice cream before? No worries! It’s all quite simple and if you’ve got a trusty ice cream machine, it’s a breeze!

Head on over to Safest Choice® Eggs  to read my ice cream post this month and while you’re at it, click here for the recipe.

We’re ready for you Summer!!!

Davidsons-Dozen-Blogger-Badge

 

Fresh and Easy Pico de Gallo

Pico de Gallo2
My confession….

I’ve made pico de gallo at least once a week for the past month.

I can’t help myself — I’m a woman out of control!

Pico de Gallo
Though in my defense, the tomatoes have been beautiful lately—and pico de gallo can be added to everything!

Of course they’re perfect in tacos, quesadillas, burritos, and nachos. It gives an added punch to breakfasts – omelettes, poached eggs, huevos rancheros. And I particularly love to put a few spoonfuls over grilled chicken or broiled fish.

Pico de Gallo4
After all of the pico I’ve gone through, I realized that I’ve never posted a recipe for my basic, tried and true version of it. All of the ingredients are standard items I always keep on hand but it’s just as easy to doctor it up if you’re feeling fancy.

Add some cubed mangoes for a tropical spin.

Diced watermelon to the mix just screams summer loving!

Some ripe avocado would add a creamy texture to the bright pico.

And let’s not forget the option of Fresh Corn Pico de Gallo.

Pico de Gallo3
Super easy to pull together and should definitely be a staple in your fridge — at least for the Summer!

Happy Taco Tuesday!

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Fresh and Easy Pico de Gallo
Makes approximately 4 cups

Ingredients:

3 cups diced tomatoes*
½ cup finely diced red onions
½ – 1 tablespoon finely minced jalapeno pepper (depending on preferred heat)
2 cloves garlic, finely minced
½ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
2-3 pinches cayenne pepper (optional)
kosher salt
black pepper

In a bowl, combine the tomatoes, onions, jalapeno, garlic, cilantro, lime juice, cumin, cayenne, ½ teaspoon kosher salt and 1/8 teaspoon black pepper. Cover with plastic wrap and refrigerate for at least 1 hour. Before serving, check for seasonings and add extra salt kosher salt or black pepper as needed.

*scoop out the seeds of the tomato and discard before dicing

Sunday Family Dinner Celebrates the May Babies!

May 2016 Fam Din
Last weekend, Sunday Family Dinner celebrated the May babies in our immediate family — Dad and I!

It was a casual menu for the evening with an iteration of surf and turf — my fav! We didn’t choose any dishes that required long periods of cooking and we managed to do a lot of the mise work earlier on in the day.

May 2016 Fam Din
So when it came time for the actual “cooking”, it was pretty easy peasey. Which freed up my time to make/sip pre-dinner cocktails and snap a few photos.

And can we talk about how GINORMOUS these strawberries were???

May 2016 Fam Din
I also wrangled Lucas into staying still for a moment to snap a pic with his fur-cousin. He looks so handsome with his fresh hair cut….what a cutie-patootie. And I intend to call him that until he’s at least 50 years old.

Me? Oh…I’ll still be 21 at that time.

Extra bonus points for those of you who caught the red SOLO cups target pyramid in the background.

It was a target…..

May 2016 Fam Din
…..for their NERF gun competition.

And let’s talk about this pic below. I told them to give me a fierce, rugged look.

Lucas nailed it….Nina, um….not as much.

May 2016 Fam Din
Bella hadn’t seen her Gramps in quite some time so she wanted to make sure that he wouldn’t forget what she looked like.

Grampa–do you see me?!?  PET ME!!!  Give me treats!!! And by treats, I mean–STEAK!!! HELLOOO–I’m right down here!!! Look at me, look at me!!!

She’s not needy at all….

May 2016 Fam Din
Remember when I mentioned cocktails?

Yea…we had a few of them.  And how could we help ourselves? They were so pretty in pink!

I called them Minty Blood Orange Sparklers. It started off with me making a batch of fresh mint simple syrup. After it cooled, I added a splash or two over crushed ice and threw in some vodka, fresh lime juice, Blood Orange flavored Italian Soda and some mint leaves.

Fruity, minty, citrusy, summery……

And the kiddos got MOCKtails—all of the ingredients mentioned above minus the vodka.

May 2016 Fam Din

Speaking of kiddos, we put Maya to work this month. She helped her mom prep our appetizers for the evening — Grilled Flatbread with Ribeye Steak, Tomatoes, Burrata and Italian Salsa Verde.

Here she is whipping up the salsa verde in the mini food processor.

May 2016 Fam Din
Her salsa verde had fresh cilantro, parsley, jalapeno, garlic lime juice, oil and S&P. Usually we add some capers and anchovies to the party too but we opted to nix them this time around –so it was kind of akin to a chimichurri sauce.

But who cares—it was fantastic!

And yes, there’s another one of those Yogurtland spoons…..we love prepping with them!

May 2016 Fam Din
Beef time!

We tasked our B.I.L., Curtis, with grilling up the steaks for the flatbread.

Hello Beautifuls…..

May 2016 Fam Din
And VOILA! The finished product!

Seester T lightly oiled the grates and threw some pizza dough that Maya and Nini had rolled out over them. After it had cooked through, she topped it all with the sliced steaks, ripe Roma tomatoes, burrata and salsa verde. It was lovely! Tons of flavor and would be a great summer meal on its own with a chilled glass of vino.

You could also sub out skirt steak for the ribeye and fresh mozz instead of burrata. But for me, I’m obsessed with burrata and love how creamy and luscious it is.

May 2016 Fam Din
Earlier when I mentioned that dinner was easy peasy, I failed to say it was because we tasked the two older kiddos with the actual cooking of our main entrees – Paella! Paella seemed like an ideal way to get the “surf” component into our meal with lots of shrimp, clams and scallops all in one pot. Plus the chicken and chorizo added the “turf”.

YUM!

Nina and Nini our pros at making Paella and since we had to make a bunch to feed the crowd, we decided that each gal would make their own pot as a competition! They each got a Le Creuset dutch oven to use and all the same ingredients.

And then they were off!

May 2016 Fam Din
This is Nina’s finished product….look at all of those colors!

May 2016 Fam Din - Nina
And here is Nini’s….I could dive right on in!

May 2016 Fam Din-Nini
They both were picture perfect right? And I was hard pressed to tell which niece made which pot.

Wondering who won in the end?

Maya did…….with this picture.

May 2016 Fam Din

Okay, okay…. it was a tie.

Both were delicious and had lovely crispy socarrat. It would have been impossible to choose one from the other. My nieces are so talented and it’s rather comforting to know that they can cook for us as we get along in years.

Oh!

And during dinner, we enjoyed a lovely Caymus Vineyards 40th Anniversary Cabernet Sauvignon –  THANKS Curtis!

May 2016 Fam Din

Then it was time for BIRTHDAY CAKE!!

Normally I’m a chocolate gal but sometimes a light and fruity cake is just divine! So this month I asked Seestrah N to fix up a white cake with fresh berries and fluffy frosting. She came up with this behemoth of a layered cake with ginormous strawberries and frosting made of whipped mascarpone cheese and heavy cream.

Isn’t it lovely????

May 2016 Fam Din
By the time we finished with presents, desserts and dishes….Dad was ready to head home. But we convinced them to stay for just a big longer…..

to PLAY BINGO!!!!!!!

Yup BINGO!  Seester had gotten a BINGO set as a white elephant present and it was high time we cracked it open.

May 2016 Fam Din
And the winners got lottery scratchers!

Here’s the birthday boy scratching away after winning a round of BINGO. Initially he said they’d only stay for one game…..but that one game turned into five🙂

May 2016 Fam Din
And wouldn’t you know it, neither of the birthday babies won the final blackout round — that went to my B.I.L. Rick!

Talk about happy camper! BINGO winner gets a BINGO scratcher!

May 2016 Fam Din

All in all, it was a great Fam Din –which incidentally was the 4 year anniversary of our Sunday Family Dinners Isn’t it rather wonderful that our siblings’ tradition has carried on?

Can’t wait for next month – and neither can the pups❤

May 2016 Fam Din

This Month’s Family Dinner Menu

Cocktails:  Minty Blood Orange Sparklers and Vino
Appetizers: Grilled Flatbread with Ribeye Steak, Tomatoes, Burrata and Salsa Verde
Entrees: Paella
Dessert: Mile-High Fresh Strawberry and Cream Layered Cake

Alsatian Pizza …. Sorta.

"Kinda" Alsatian Pizza

If I see an Alsatian Pizza on a menu, I’ve got to order it.

Because if I don’t do it—I won’t stop thinking about it and will have regrets for the rest of my life!! MY ENTIRE LIFE!!

Too Much?

Sorry–I haven’t had my Diet Coke today. Anyway…..

Alsatian Pizzas are pure and uncomplicated but oh-so-lovely. Typically it consists of a perfect pizza dough, fromage blanc –or crème fraîche, onions and bacon. How easy is that?!

But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp and piquant crème fraîche is tamed by the sweet onions and salty bacon.

Heaven.

As in—I’m praying they serve Alsatian Pizzas in Heaven.

"Kinda" Alsatian Pizza2
But you all know me and I can never leave things alone. So I decided to up the ante and add shredded gruyere, sliced mushrooms, and use BOTH caramelized and raw red onions. Why the heck not—LET’S GET CRAZY TODAY!!!

Because it is National Wine Day, which incidentally, goes perfect with my “sorta” Alsatian Pizza.❤

Cheers!!
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Alsatian Pizza….Sorta.
Serves 2

Ingredients:

4 slices thick cut bacon, thinly cross sliced
¾ cup sliced red onions, divided
6 ounces fresh pizza dough, rested and at room temperature
all purpose flour
½ cup crème fraîche
1 cup shredded gruyere cheese
1 cup sliced crimini mushrooms
2 sprigs fresh thyme
kosher salt
black pepper
extra virgin olive oil
½ tablespoon corn meal
¼ teaspoon red pepper flakes
1 tablespoons chopped parsley

Preheat oven to 500 degrees F.

While the oven preheats, cook the bacon in a skillet over medium-low heat until the fat has rendered and the bacon begins to get crispy. Do not over-brown the bacon, as it will continue to crisp in the oven. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Sauté ½ cup onions over medium heat in the bacon drippings until they become golden brown. Set aside

Take the pizza dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust to about ¼ of an inch thickness. Transfer the rolled out dough to a pizza paddle or lightly floured cutting board. Spread the crème fraîche evenly over the dough. Scatter the caramelized onions, gruyere, bacon, crimini and fresh thyme leaves on top. Season the entire pizza with salt and pepper and drizzle with extra virgin olive oil.

If you have a baking steel/stone in the oven, gently slide the pizza on top. Otherwise, sprinkle a baking sheet with corn meal and slide the pizza on top of it. Bake the pizza for 12-15 minutes until the crust becomes golden brown.

Remove the pizza from the oven. Sprinkle the remaining sliced red onions, red chili pepper flakes and parsley over the top. Slice the pizza and serve warm