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.