Our Tuesdays with Dorie baking group is starting 2013 with a pizza recipe. Not an ordinary pizza, but one that has onion confit as a main topping instead of the more traditional tomato sauce! Or should I say Confit D’Oignon?
The original recipe does not specify the types of onions that should be used for the confit. I used equal amounts of yellow and red onions. Shallots and leeks would be excellent also. Red wine and Crème de Casis added a much appreciated flavor to the orange marmalade. White wine or Cognac would be worthy replacements.
And a half-eaten slice featuring the crust:
Since one of my favorite winter salads by the name of Beets Caviar is made of caramelized onions, steamed beets, and pickles I decided to use a similar toping combo for the pizza. Sunday dinner was delicious with Onion Confit Pizza topped with steamed beets, pickles, goat cheese, and walnuts! And of course a glass of young pinot noir…
Please visit Paul from The Boy Can Bake who is hosting the recipe for this pizza of Provence.