A Frederick Food Garden

Growing (and eating) fruit and veggies in a little downtown garden

Tuesdays With Dorie — Pizza with Onion Confit


Happy New Year, Bakers! I am so glad we're cooking something savory this week. I am all sugared out from the holidays. (Except for some peanut butter fudge that I made last week. I can't stop eating it! Darn you, Gesine! Maybe I'll take it to work tomorrow.) This week we're doing a two part recipe: pizza dough and onion confit. We make pizza at our house at least twice a month, so I was happy to try out a new recipe. Our wonderful host this month is Paul of The Boy Can Bake. He'll have the full recipe posted, in case you want to bake along.

I went photo crazy this week. Don't say I didn't warn you.

First, we make the sponge.

It starts out small...

Then gets larger!

It's a nice smooth dough, just a little sticky. Mine needed a little extra water. But it's really dry at our house. My poor cat has been static-shocked so many times, he's developed a twitch.

It goes into a container for the first rise (which is really the second rise, but they don't count the sponge.)

Meanwhile, let's make the onion confit. Why am I using pearl onions? I am not, dear readers. This is what passes for "yellow onions" at our grocery store. I don't know why they've been so small lately. After peeling, halving and slicing 16 onions, I'm thinking to myself, "this stuff better be amazing".

I melted the butter and put the onions in the pan, with a little salt and pepper and sugar.

After they soften, we add the wine, thyme sprig, vinegar and alcohol (Creme de Cassis is black currant liquor. I didn't have any, so I used homemade raspberry vodka.)

After an hour of cooking, it looks like this. Don't forget to fish out the thyme sprig! The onions taste slightly pickled, but sweet. I think this is going to be good!

Our pizza dough is doubled and ready to go.

I'm going to make both pizzas, since my son will not eat the onion confit (and my husband is willing to try, but doubtful). Their tastes are a little more traditional.

Their pizza will have tomato sauce, mozzarella cheese, onions, peppers, meatballs and pepperoni.

The onion confit pizza will have artichoke hearts, kalamata olives, sopressata and feta cheese, along with a little mozzarella to hold it all together.

I divided the dough and rolled out each half.

The dough is pretty relaxed, so it was easy to do. I even managed to get it more or less round. I always brush the dough with olive oil before I top it. It helps the edges brown.

This is what the onion confit pizza looked like before it went in the oven. I didn't quite use half of it, since I was afraid it would be too wet and weigh down the dough.

It took a full 14 minutes in the oven, but it came out beautiful.

If you don't own a stone or oven tiles, I urge you to get one. It makes a huge difference with pizza. I know they're a little expensive, but I've had the same stone for almost 20 years. It's lasted through countless moves and 2 cross-country trips. (It rides in the car with the Kitchen-Aid mixer and the plants.)

Here is half of the meatball-onion-pepperoni-red pepper pizza. I didn't get a chance to take a picture before they attacked it.

What did we think of the onion confit? I loved it as an ingredient (and so did my husband), but I admit we didn't think much of it on the pizza. The salty feta, olives and artichoke hearts kind of overpowered it. Someone on the Tuesdays with Dorie blog suggested trying the onion confit on baguette slices with goat cheese. I think that might be a better idea. Still, the pizza dough is a winner. It's easy and quick to make. The sponge really adds to the flavor.

What did you think of this week's pizza experiment?

Author: cathybruce

I'm a graphic designer, cook, gardener, geek, wife, and mom. Not necessarily in that order.

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