LASDI©
Amid all the hullabaloo, the to-and-fro, and the busiest time of year since EVER, it's okay to treat yourself in a way you can still rely on not to expand your waistband for the holiday season. This is a great way to have a holiday treat without inflammation as you destress from the hordes of chaos outside. This was an appetizer I made when The Kid brought The DIL and our Litlelest Grittle for dinner, which happens to be during the holiday season. Being our youngest, he seems to be the one that will eat just about anything, and not quite as picky as his siblings. So I knew he would be adventurous enough to try it - and he LOVED IT! I then used the lone leftover piece for The Hubster's brekkie the next morning with a sunny egg and it went over even better than the night before! As the intense themer I am, I also felt pine nuts and rosemary added just the right Christmas touch to the very Italian meal I made. So READ ON, Readers! And then make yourself a magical dish that can do just as well as an app, a side, or a main! Or even leftovers!
CHRISTMAS PINE
(PINE NUT BRANDIED CARAMELIZED ONION ROSEMARY FLATBREAD)
1 1/2 cups pine nuts
extra virgin olive oil (evoo)
8 onions, sliced
1/2 cup brandy
4 sprigs rosemary, minced
your favorite low-carb crust (see notes)
2 cups shredded mozzarella cheese
sea salt, to taste,
pepper, to taste
Start by setting your oven to 375. Next, pour your pine nuts into a preheated pan on medium-high heat, stirring and shaking them around every thirty seconds or so until browned and toasted - about five minutes. Set those aside and allow them to cool whilst you start the onions cooking by pouring about two teaspoons of evoo into a heavy pan (I use my cast iron!) over medium-high heat. Add your onions (see notes). Now LEAVE THEM ALONE. Though you may feel the urge to stir - DON'T! Let them cook for two minutes, stir, then leave them alone again! Repeat this process for about fifteen minutes, or until onions are browned and the edges look a tad crispy. Pour half of your brandy in and let cook for one minute. Sprinkle your rosemary in and stir. Pour the other half of your brandy in and allow to continue to cook another minute or two. Remove from heat and let cool. Once cooled, put your mozz on your flatbread or pizza crust (see notes), sprinkle the onions over the entire crust, then top with pine nuts. Put into the oven for seven to ten minutes, or until cheese is melted and onion-nut mixture is heated through. Cut into desired-sized pieces and garnish with rosemary if ya like!
NOTES: As the Low-Carb Girl of The Fam, I pre-make the King Arthur's Keto Pizza Crust mix, but you can use whatever your favorite low-carb or regular pizza crust recipe or pre-made crust you wish! It may seem that the onions are overloading the pan, but they will break down by the first time you carefully stir. Make sure your crust or flatbread is pre-cooked and ready to have the ingredients put on. Enjoy! And Merry Christmas!
