This week for Tuesdays With Dorie, we got to make pizza with onion confit. While cooking the onions, I couldn't help but think of a joke we used to share when I was in cooking school: "How do you make a duck confit? Give him warm slippers, a cozy jacket, a comfy chair ..." OK, OK, it certainly cracked us up at the time. All in all, I really essentially liked this recipe. I liked that there was enough dough for two pizzas, which allowed me to start with one plain pizza:
Then I made the pie with the onion confit:
While I liked the onion confit, I'm not sure I liked it as a pizza topping, which is odd because I like caramelized onions as a pizza topping. Maybe I used too much of the confit on the pizza. I do think it would be kind of excellent on a grilled cheese, though. The combination of a very hot oven, a sprinkling of cornmeal, and a heated pizza stone provided for an excellent crust on this pizza. I almost couldn't believe it was homemade, except for the fact that my crust-shaping skills are uninspiring.
Bottom line: I think it's likely that this crust recipe will be revisited, and soon. I don't know if I'll redo the confit as a topping, but I would definitely make pizza at home again.
For the recipe, visit this week's host, Paul, at The Boy Can Bake.
No insane ingredients this week, but over the holidays, I managed to use up the bag of semolina flour I'd purchased for the semolina bread we made last year. I found a terrific biscotti recipe at the King Art website, then made many batches of biscotti.