Pizza with Onion Confit - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 24th Installment.  The recipe is Pizza with Onion Confit.

 I like this recipe, and thought it was fairly easy.  I even stored the dough overnight after mixing the flour into the sponge, and it turned out well after its stay in the fridge.  Usually I made pizza dough in the food processor, but this was just as easy in the electric mixer.  I used all-purpose flour, but I am wondering if it might have more nice chewiness if I had used bread flour.  The pizza stone definitely helps with the texture, no matter what kind of flour is used.

Purple onions - they started out yellow!

The onions were simple to cook (just needed time at home for the hour of slow "confit-ing"). They did turn very purple from the red wine.  I think I didn't really cook them long enough either, becuase the wine flavor was still somewhat noticeable.  I was hoping for more sweetness.  I may try this again with less wine - I'm a big fan of carmelized onions on pizza, especially with other sharp ingredients like olives and goat cheese.

I made one pizza with the onion confit, plus oil-cured olives and goat cheese (yum), and one with red sauce, cheese, sausage, mushrooms and peppers, so the diners wouldn't completely rebel.