A Pizza, A Cocktail, and a Giveaway!Jump to Recipe
Let me tell you about someone I probably should’ve met 15 years ago: Lily Diamond, writer of the beautiful Kale & Caramel blog. It’s possible that we should’ve met because we are both very passionate about cooking and food. But, mostly, we should’ve met because we went to the same college, graduated the same year, and after having connecting on Facebook, we realized we knew literally all the same people.
I guess it’s possible that we met, at some point, during college and I forgot because, well… college. But, even if we didn’t, it’s okay. I still feel like I’ve known her for at least a decade. Actually, I feel like I’ve known her for her whole life. Her writing immediately makes you a lifelong friend.
Read Lily’s blog, or her cookbook (released TOMORROW), Kale & Caramel: Recipes for Body, Heart, and Table, and you’ll be invited into her life. She talks so openly and frankly about her unique Hawaiian upbringing. She jumps effortlessly from one subject to another; you’ll feel as if you are chatting over a Watermelon Rose Elixir (a thing that actually exists in her book).
I think many people find Lily’s writing to be moving, sometimes to the point of tears. And it can definitely be that, but frankly I find her hilarious. At one point she talks about a shamanic reverie, which she defines as scrolling through Facebook searching for recipes. I KNOW THAT PLACE.
But, in my opinion, I think the thing that makes her cookbook so unique and special is the recipes. Each chapter is centered around an herb or flower and the recipes inside run the gamut from savory dinners, to bright party appetizers. From decadent desserts to even face scrubs!
Here’s five recipes I turned to completely at random:
- Fennel Butternut Miso Soup with Toasted Seeds
- White Bean Yogurt Dip with Warm Citrus Olives & Herby Flatbread
- Honey Lavender Ice Cream with Lemon Curd Swirl
- Fig & Orange Blossom Yogurt Tarts
- Pink Grapefruit, Cucumber & Rose Skin Quencher
So yea… delicious.
I picked two things from the book and made them pronto. One was a pizza and one was a cocktail. Right up my alley, right?!
This addictive thing is a change up from Lily’s original recipe. Instead of figs, I tried it with thinly sliced strawberries. I would use either depending on what you can find fresh and in season.
- Preheat oven to 525 degrees F.
- For the onions, heat a large frying pan on medium heat. Saute onions in olive oil and vinegar, sprinkling with salt and pepper. Stir onions regularly and continue to cook until they are a deep brown color. Taste and add more salt and vinegar as necessary.
- Sprinkle a large baking sheet with cornmeal and stretch your dough out to fit the baking sheet. It should be quite thin, but it’s okay if the edges are a bit thicker.
- Drizzle the dough with olive oil and a sprinkle of salt. Spread out the onions in an even layer. Crumble most of the cheese on top and sprinkle with rosemary. Arrange figs (or strawberries) in a single layer and top with rest of cheese and a slight drizzle of vinegar.
- Bake pizza for 15 minutes, checking it occasionally. Remove when edges are golden brown and pizza is crisp. Drizzle with truffle oil if you choose and serve pronto.
Lily and I exchanged possibly four hundred instagram messages about this pizza. I needed it in my life, but I couldn’t find figs. If you can find figs, by all means use them, but in the meantime, I found strawberries (conveniently coming into season), to be a very delicious replacement.
The pizza is layered with tangy caramelized onions, goat cheese, and an even, but thin layer of berries (or figs). Plus, rosemary which gives the whole thing a nice herbal flavor.
Here’s the exact page from the book so you can get a little taste of how delicious the fig version would be!
I will say that I had concerns about the strawberries, but they were immediately banished when I ate a few pieces and then banished a second time when my nursing wife ate like half of this pizza. It disappeared, people.
A bright and crisp drink or cocktail!
- Add pomegranate juice, honey, lemon, and thyme to a blender and pulse until fully incorporated.
- Divide between two glasses and top fill with ice. Top with sparkling water and garnishes.
- Optionally: Add booze after blending the drink base.
Let’s talk drinks. Frankly, when I heard Lily was writing a book centered around herbs and flowers, I was secretly hoping it would be a cocktail book. Because I love adding stuff like this to cocktails and drinks. In short, Lily knows her flavors.
This little pomegranate spritzer is perfect as a refreshing non-alcoholic drink, but is also very delicious mixed with some gin. The thing that put it over the top in my opinion was the little hit of black pepper. I wouldn’t have thought of that, but it totally makes the drink. MUST TRY.
Lily’s beautiful book is being released tomorrow, but I’m lucky enough to be giving away one copy of the beautiful Kale & Caramel Cookbook! Just use the widget below to be entered to win or just leave a comment and you’ll be entered as well! I’ll pick a winner in a week, on Monday, May 8th!
Congrats on the beautiful book, Lily!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!