TWD: Baking with Julia -- Pizza with Onion Confit

This recipe came out better than I was expecting. The dough was chewy around the edges and crispy on the bottom. I was not looking forward to the onion confit because I thought it would taste too much of wine. But, I used a very light Portuguese white wine and the onions were very good with only a mild wine taste. I topped the pizza with a spread I have made from roasted red peppers and tomatoes. I also added a little Parmesan cheese. It was tasty, and really more like a flatbread than a pizza. This recipe reminds me very much of Pissaladiere which I've made before and which I love. I use Julia Child's recipe, but the Barefoot Contessa has a similar version. I make it without anchovies, of course.

Please visit our host, Paul, to see his very delicious looking pizza.