BALSAMIC VINEGAR DE MODENA, JUST MEANS BALSAMIC VINEGAR OF MODENA. 

THIS VINEGAR IS SPECIALLY CERTIFIED THROUGH THE LAW IN THE EU, UNDER THE PROTECTED DESIGNATION OF ORIGIN WHICH IS A LEGAL TYPE OF GEOGRAPHICAL INDICATION PERTAINING TO SPECIAL PRODUCTS.

IF IT IS DEFINED AS "AGED" UNDER LAW, IT HAS SAT IN WOODEN CONTAINERS FOR AT LEAST 3 YEARS.  AT A MINIMUM IT IS AGED 60 DAYS.

IT MOSTLY INCLUDES WINE VINEGAR AND/OR GRAPE MUST, SOME CARAMEL IS ALLOWED.

USE IT BEFORE OR AFTER COOKING THE PIZZA. IT IS GOOD WHEN COOKED INTO A GLAZE, OR IT CAN BE PURCHASED AS A BALSAMIC GLAZE.

BBQ SAUCE OFTEN HAS TOMATO IN IT ALREADY. IT MIGHT SURPRISE SOME AND IT IS NOT EXACTLY TRADITIONAL, THOIGH IT CAN BE GOOD AND HAS BECOME POPULAR IN SOME PLACES.

YOU CAN USE STRAIGHT BBQ SAUCE ON THE PIZZA DOUGH, OR YOU CAN MIX IT INTO TOMATO SAUCE. IT CAN ALSO BE USED AS A DRIZZLE ON TOP OF THE TOPPINGS AND CHEESE BEFORE OR AFTER COOKING.

BBQ SAUCE IS PROBABLY MOST COMMON WITH CHICKEN PIZZA. GOES WELL WITH GREEN AND RED ONIONS, PEPPERS,  BACON, AND SAUSAGE TO NAME SOME.

THIS SAUCE IS SIMPLY CARAMELIZED ONIONS THAT ARE COOKED IN OLIVE OIL OR BUTTER SLOWLY WITH SOME SALT, SOMETIMES WITH SOME BROWN SUGAR OR HONEY.

RECIPE:

-3 LBS RED OR YELLOW ONIONS

-8-10 TB OF OLIVE OIL OR BUTTER, OR A MIX

-1 TB SALT

-1/8 CUP BALSAMIC VINEGAR

-1/8 CUP RED WINE VINEGAR

-2 TB HONEY OR BROWN SUGAR, IF DESIRED

PREP:

-SLICE ONIONS THIN

-ADD OIL OR BUTTER TO PAN, HEAT OVER MEDIUM LOW TO MELT

-ADD ONIONS, STIR

-ADD SALT

-ADD HONEY OR SUGAR IF USING

-COOK MEDIUM LOW FOR UP 30 MINUTES TO 1 HOUR, THEY WILL GO FROM LIGHT GOLD TO EVENTUALLY HAVE BLACK EDGES. EITHER IS GOOD, COOK UNTIL DESIRED.

-PUREE IN BLENDER OR FOOD PROCESSOR

-BEST PUT IN SAUCE BOTTLE WITH WIDE ENOUGH TIP AND SQUEEZED OVER PIZZA

NOTE: YOU CAN ALSO SKIP COOKING THEM IN A PAN AND USE THE OVEN ON A LOW HEAT, AROUND 350 F. A SLOW COOKER ALSO WORKS. JUST TOSS THE ONIONS IN THE OIL, SALT, AND SUGAR OR HONEY IF USING AND LAY THEM OUT ON A PAN OR IN A SLOW COOKER.