Today´s recipe for the Tuesdays with Julia group is Pizza with Onion Confit.
The recipe for the Pizza with Onion Confit is by contributing baker Steve Sullivan. It calls for the preparation of an easy and wonderful pizza dough with the usual ingredients such as yeast, some good quality olive oil, flour, and salt – enough for two pizzas. The second element of this pizza with a tomato-free topping is an onion confit, a delightful, slow-cooked mix of onions (any will do but red onions give the nicest color and the sweetest taste), butter, pepper, sea salt, some sugar (you could also use brown sugar) as well as fresh thyme (from the garden), aged balsamic vinegar (you could also use red wine or sherry vinegar) and a good cup and a half of red wine (Merlot in my case).
When ingredients are cooked slowly, they naturally become sweeter, richer and more complex. And the onions are no exception – after about an hour they cook down to a sweet and utterly delicious extremely versatile topping.
The mouth-watering, sweet caramelized onions or “confit d´oignons” can be used for many different dishes. Make some more confit and keep it in the fridge to add to different tarts such as the famous “pissaladière” or a “tarte flambée”. Add some confit to an onion soup, or use it as a topping for steaks, or as an ingredient in dips.
To make the already delicious Pizza with Onion Confit even more wonderful, I added a few finishing touches to the onion topping after the steaming Pizzas had emerged from the oven. I started with quartering ripe purple figs…
….and added some wonderful sharp fresh watercress….
…and finally, some mild goat cheese.
I chose to serve the Pizzas as an appetizer to an Italian meal and everyone was utterly delighted with the way the Pizzas looked and tasted.
One absolutely terrific recipe and a real winner at our house (all the kids included)!
To see the other Pizzas with Onion Confit prepared by all the other enthusiastic members of the Tuesday with Dorie group, please do click here.
The recipe can be found at Paul´s delightful blog The Boy Can Bake - "Thank you" so much for being such a wonderful host, Paul!