the most time consuming part of the recipe was to cook the onions.
i used a combination of yellow onions, shallots and garlic to make my pizza. and i say that singularly because the recipe can easily be halved-i only wanted one pizza. however, according to the recipe, the extra piece of dough could have been frozen for another time.
the idea is to slowly cook the onions so that they caramelize as well as soften.
the recipe calls for thyme leaves or sprigs. that is one of the best parts of having an herb garden. it is so wonderful to walk out the door and clip fresh herbs as needed. luckily, thyme is an evergreen and has leaves in winter.
i picked the leaves off the stems and chopped them a little
after about 35-40 minutes, my pan was nearly dry and the onions were a deep shade of red, cabernet sauvignon red to be exact.
the onions almost look like little strips of meat in this photo.
the results, close to a classic pissaladiere, a tasty flat bread with onions; the perfect side for a salad.
be sure to check out the tuesdays with dorie page to see what the other participants came up with. bake on friends, and happy new year to all!!!
Looks great. My inspiration was actually a fig, arugula and caramelized onion pizza that I'd had at a restaurant (though of course I had none of these ingredients on hand!) I'm sure yours paired beautifully with your salad.
ReplyDeletebeautiful pizza! I'm not a big fan of onions, but I think this confit is very pretty to look at! I really liked this dough recipe. It took a while, but it was very easy to work with. Lovely job on this one!
ReplyDeleteLooks so good... My daughter is munching on a piece of leftover pizza right now and it just smells too good.
ReplyDeleteGreat pics. Your pizza looks wonderful. I loved the goat cheese on it.
ReplyDeleteNice presentation and your pizza looks wonderful.
ReplyDeleteGreat photos! I especially like the first one. I liked the confit so much I thought it would be great without any additional toppings. I did add figs, goat cheese and arugula - this too was tasty!
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