This is definitely not a summer dish. A lot of standing around over an oven. Of course it happened to collide with one of the muggier weekends we've had in a while, so it's a good thing I don't mind sweating in a kitchen...and that it turned out well.
I followed this recipe from the NY Times for the marmalade. Tried my hand at chopping up the cabbage, the second half of the head (to be used in another recipe) was more finely chopped than this. But it cooks for so long, I feel like the flavors were on, even if the texture wasn't quite there.
Next time I'll probably keep it going until everything actually melts down, but for my purposes this is great.
The pizza crust has been in my freezer for a bit (it's the same batch as I used for leftover Indian pizza), and as I hadn't thawed out any bread for labor day breakfast, I decided to pair pizza with my eggs.
The Times recipe talks about putting anchovies and olives on the pizza. I wasn't totally sold, as I only had my paste and olives tend to be too assertive for me to enjoy. I'm trying to expand my pallate a bit so I did a little experiment.
The top half of the pizza got a thin layer of anchovy paste, directly on the crust. Then the whole thing was topped with the marmalade. The olives got put on the right half of the pizza. The end result: quadrants featuring all flavor variations. Make sense? Part of me wants to draw a diagram but hopefully I worded that well enough.
My favorite quadrant was with the olives and anchovy, followed by anchovy no olives. Not that the others were bad, but both of those toppings added a nice savory salty contrast to the sweet marmalade.
The scrambled eggs were just thyme, with a little salt and pepper. Breakfast of champs.
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