There are several not so healthy foods I really enjoy – but only occassionally. One of them is PIZZA! Yes, we are talking about the regular cheesy, tomatoey, mushroom and sausage pizza. We have a couple of GOOD places here in town but I also like to make my own. Again – not very often because I like LOTS of goodies on mine. ‘Specially cheese. When I was reading this month’s choices for Baking with Julia all I saw was one word – PIZZA! It wasn’t until I really started looking at the recipe that I realized just how different this pizza was going to be.
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Pizza with Onion Confit
This was a pizza with not tomato sauce, no thick layers of cheese, no meat. Yes, it was definitely different.
I was afraid I would not like it – onions caramelized in red wine and red wine vinegar. EWWW!! But – wait – new horizons, out of the box! Different but GOOD!!!!
I knew beyond a shadow of a doubt I would be the only one in the entire household (two of us) who would even think of trying this one (and I wasn’t sure about me….) so I made the whole recipe of pizza dough (can always use THAT) and 1/3 of the Confit. I used 1/3 of the dough and made one 7″ pizza with the confit, olives, and shredded Parmesan cheese. Good choice! I liked the flavor of the whole pizza but it not something I would eat every day.
Our host this week is Paul of The Boy Can Bake and he has on his blog.
January 8, 2013 at 5:26 PM
that is a good choice of toppings! i love a cheesey pizza, too, but it’s fun to mix it up every now and again.
January 8, 2013 at 6:43 PM
It was fun to try something new, however, I’m a traditional pizza lover and this pizza was not exciting. But I can think of lots of uses for the confit, and the dough made a good crust.
January 8, 2013 at 8:16 PM
Your pizza looks great. Such a nice and puffy crust. It is definitely not a pizza you could eat all the time, but it was a nice treat to try something different. I loved the goat cheese, it is certainly worth trying on a pizza.
January 8, 2013 at 8:57 PM
Lovely work on this pizza! The crust is nice and browned, and so puffed up! Very nice indeed!
January 8, 2013 at 9:09 PM
Thanks, Sara. I do like the dough.
January 8, 2013 at 10:28 PM
It’s amazing what we will all eat these days now that our tastes have been changing from all the exploring we have done the past several years of blog baking/cooking, etc. Looks great…you know me…ANYTHING with onions!!
January 8, 2013 at 11:35 PM
I know. Isn’t it wonderful?
January 10, 2013 at 10:41 AM
I love the look of your pizza! We didn’t love it either…prefered our second pepperoni pizza
January 10, 2013 at 11:16 AM
Different, wasn’t it?
January 10, 2013 at 9:52 PM
I loved it – a nice change from “normal” pizza for me. I could eat those onions on anything!
January 10, 2013 at 11:19 PM
I loved that it was so different and it was a nice change. Great idea to make a personal size pizza.
January 11, 2013 at 12:08 AM
I’m glad you liked the pizza so well. Was certainly happy with ours. Your crust looks great.
January 11, 2013 at 11:10 PM
Good for you for stepping out of the box! I really enjoyed this recipe. In general I’m not a fan of pizza. This I will make again.
January 11, 2013 at 11:36 PM
yes, it was definitely out of the box!!
January 17, 2013 at 1:15 PM
I wasn’t that excited about the onions either and was kind of skimpy with them. Mistake! Your pizza looks great!
January 20, 2013 at 3:30 PM
I have to agree – this was fun to try, but the sausage and mushroom pie from the shop a couple blocks over or the Buffalo chicken I make at home are still my favorites
January 21, 2013 at 9:51 PM
your pizza really looks fabulous. The curst looks like something I could sink my teeth into! I can only imagine how wonderful your kitchen smelled with those onions cooking! yum!