Take a crispy crust and top it with wine-sweetened onions and olives, and you have a winner of a pizza. This week’s Tuesdays with Dorie recipe for Pizza with Onion Confit was another labor of love. I started the dough at around 11 am, and as with all breads, kept coming back to it every hour or so. The confit was also a bit of a diva, requiring long simmering and cooling times. We were ready to eat, seven hours later, and it was worth the effort.
I do love chopping onions, slicing off the ends, cutting them in half, and then making little onion rainbows. I finished chopping the onions for the confit early, so I left them on the counter for later. George was upstairs rocking Grant, in what turned out to be another futile attempt to get him to take a nap, when the baby suddenly startled and started bawling. As I went upstairs to check it out, a wall of onion odor hit my eyes, and soon all three of us had watery, oniony eyes. I guess onion gas or whatever it is rises. George put the onions in the refrigerator, and soon we had a happy household.
I went to Aldi for four things for this recipe: onions, red wine vinegar, thyme, and cheese. Like most of my Aldi trips, half of the things I needed were not there, and thyme was one of them. I figured I’d use some dried thyme from home, but on a whim, I checked our herb garden, and it was still green and fragrant. The other ingredient I couldn’t find at Aldi was red wine vinegar, so I substituted balsamic.
I’ve mentioned before that my father-in-law owns a Wine Styles, and this is one of our favorite Cabernet Sauvingnons from there, Killer Bee. It goes wonderfully on its own, or with any dish like pizza or steak that requires a full bodied wine.
The onions went through quite a metamorphosis while simmering for over an hour. I never fully cooked off the liquid, so I used a slotted spoon to transfer the onions to the crust. I didn’t want soggy pizza!
The crust was pretty easy to roll out. It had a wonderful soft, smooth texture. I topped it with the onions, parmesan cheese, and olives, and slid it onto the pizza stone in the piping hot oven. I felt like such a pro because my pizza peel actually worked and the pizza didn’t end up melted on the bottom of my oven. Yes!
Definitely give this a try. If onions aren’t your thing, skip the confit and try the crust. I didn’t think wine-soaked onions were appropriate for toddlers, so Jules had some leftover sausage and green pepper pizza. If you want the recipe, please visit Paul of The Boy Can Bake. To see others’ renditions of this pizza, go to Tuesdays with Dorie. And of course, you can buy the book Baking with Julia by Dorie Greenspan to bake this and all TWD recipes. Enjoy!
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