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TwD Baking with Julia: Pizza with Onion Confit

January 8, 2013

When I looked at the recipe for Pizza with Onion Confit, it was one of those it looks pretty good, but I’m just not sure recipes. But it certainly looked good enough to try, and since I missed both recipes that the Tuesdays with Dorie group made in December, I knew I better get on it and make some pizza.

OnionConfitPizza

And now it’s one of those I’m so glad I gave it a try recipes. I’m always up for trying another pizza crust recipe, and I really liked this one. The edges were chewy, and the base was sturdy enough to support a pile of moist onions that were slow cooked in a little butter and red wine vinegar and a lot of red wine. I followed the suggestion in the book to add some goat cheese, olives (I used green), and a sprinkle of parmesan. It was a great combination of flavors and made for a really enjoyable dinner.

When I first looked at the recipe, it seemed time-consuming, but it really wasn’t bad. I made a full recipe of the crust a day ahead of time and stored it in the refrigerator. The next day, while cooking half a batch of onion confit, I divided the dough in half and brought half up to room temperature and froze the other half for another time. The onions need to cook for about an hour, but they do their thing on the stove and need to be stirred only occasionally.

A couple of additional thoughts for next time:

  • The pizza crust dough might make good breadsticks. Shape like a breadstick and brush with butter or garlic butter and sprinkle with kosher salt. That thought kept coming to mind as I ate the outside crust.
  • As good as a vegetarian version was, some bacon might be really tasty with the onions and goat cheese.

This was another Steve Sullivan recipe (he also contributed the Cranberry Walnut Pumpkin Loaf recipe that I loved so much). You can find the recipe on page 157 of Baking with Julia, or pop over to The Boy Can Bake, where this week’s host Paul has the recipe posted, along with lots of tips on making pizza crust.

PS: Sorry Steve Sullivan, but I disagree with you: this was quite good reheated the next day!

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12 comments

  1. The onion confit sounds so amazing! Onions are my favorite pizza topping so I know I’d find it irresistible. We are long overdue for another pizza night here :)


  2. I agree that this pizza was just as good for leftovers! Mmm, tasty! And now I’m curious as to how the dough would be as breadsticks too! I might have to give that a try. Nice job on your pizza!


  3. The goat cheese was really good on the pizza. The onion confit was good too. Though I confess, I do enjoy caramelized onions more. But over all a good pizza. The second half of my dough was left in the fridge overnight, and that made it so much better. I think it needed time to rest.


  4. I think your pizza looks wonderful and I love that you added olives. Onions and olives go perfectly together.

    I’m glad that you enjoyed it!


  5. Wow-this looks wonderful! I must make this for my husband-Happy New Year!!!


  6. Yes, we always keep pizza for leftovers around this house- I felt the confit was a bit too sweet and should have halved the recipe. Your pizza looks delicious!


  7. OH!! BACON!! What a good idea. I also froze 2/3 of the dough for another time. Good crust.


  8. The pizza sounds good, and so does that pumpkin loaf! Yum!


  9. It looks great! That flavor combination sounds great.


  10. Great job on the pizza Jill. Like you, i was not overly keen when I read this, but it was fabulous. The breadsticks are a great idea.


  11. This was a hit with me! Loved the confit – I also added goat cheese, figs and arugula. Mmm good.


  12. Sorry I am soooo late.
    What a lovely pizza you’ve baked and I am so glad you’ve liked it.
    Thank you for visiting me.



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