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.
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'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.
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.
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.)
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?