Onion, Thyme and Brie Pizza

Monday 1.30pm

At home today with the youngest who has chickenpox. He is rather subdued and happily watching the telly, while I decide on lunch - pizza I think. Breadmaker is filled up to make some dough, nothing special, just surebake yeast, strong flour, salt and sugar. Youngest just wants cheese on his - cheese on toast really. But for Nicola and myself ? Caramelised onions sounds good, like a Nigel Slater recipe for a tart with puff pastry but as a pizza. Three onions are cut into big chunks and gently, very gently, fried in oil and a big slice of butter for at least half an hour until translucent, brown and sticky. Even with the extractor on the whole house smells of onions now, good job it is sunny and I can open all the doors and windows. Meanwhile an email is fired off to Nicola to pick up some Brie on her way home. Slow cooking seems to be a theme with me at the moment, anything that can be put on to cook and left while I read a book . I must be feeling relaxed, the spring weather certainly helps. When Nicola arrives home the cheese on toast has been scoffed by small child and myself (and almost Rana the cat!), so the oven is hot and the second pizza is rolled out ready. On go the onions along with the oniony butter, then some slices of Brie and a small handfull of Thyme leaves from the garden, salt and pepper. Italian onion sandwich really but sweet, creamy and delicious.