Tuesday, January 8, 2013

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.


5 comments:

  1. Your version sounds delicious, and wow, your crust looks great around the edges! I wasn't sure how I'd like this one, but I liked it a lot.

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  2. Your pizza looks great. The crust looks perfect. Well done!!

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  3. I was pleasantly surprised by this recipe. I will be making this again soon!

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  4. Your crust has a really nice color. Great job!

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