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.
6 comments:
I liked the onion confit too, but think I would choose caramelized onions over it in the future.
It made for an interesting pizza though. And the addition of goat cheese made it even better.
I think it's a very nice-looking pizza! Homestyle pizzas are so attractive, in my opinion. And usually pretty tasty! Both of your versions look terrific!
Chris, thank you for visiting my blog - both your pizzas look delicious! I think this was a great base recipe and it left a lot of room for many inspired variations.
Home made pizza is always best. Both your pizza look delicious.
Is the first pizza heart shaped? They both are lovely. I really enjoyed the confit and will be making this again.
Grilled cheese with onion confit - now we're talking... That would be awesome.
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