TWD – Tuesdays with Dorie
Onion Confit Pizza
I had mixed feelings about making this pizza. Homemade pizza is one of my go to meals when we have guests for dinner, so I have a pizza dough I’ve developed that I’ve come to love. So, when I saw the Onion Confit Pizza, I was interested to see how it would turn out, but a bit hesitant to use the dough recipe in the book. I make a Caramelized Onion and Garlic Pizza with Frizzled Sage, which was one of the first recipes I attempted to recreate from a favorite restaurant. I made a lot of these pizzas to get the taste and texture how we like it. While it’s not exactly the same as the restaurant, it’s delicious and has become a favorite in our house.
I stayed almost completely true to the recipe in the book. I made the pizza dough recipe. The only ingredient I left out was the Crème de cassis. Overall, the pizza was okay. The dough was a bit too doughy for me. I like my pizza dough a bit thinner and crisper. The onions seemed a bit too sweet. I prefer them a bit more savory. For toppings I added sliced Kalamata olives, shaved Parmigiano cheese, and garlic confit we had in the refrigerator. I do like the addition of the olives to complement the sweet onions.
I don’t think I will make this pizza again. While it is good, I am so use to my own pizza, and I love it. But, I may add Kalamata olives now and then to my recipe.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Paul of The Boy Can Bake