TWD Pizza with Onion Confit

Question: Is it possible to photograph purple food and make it look tasty?

Answer: No!

Despite looking weird, today’s recipe produces a delicious pizza. The pizza dough is started with a sponge that rises for 1 1/2 hours. More flour is then beaten in and there is a second rise. You can now shape and bake the pizzas, or you can tightly wrap the dough and chill it overnight.

After starting the dough you make a confit of onions. The recipe calls for red wine and the onions slowly simmer, creating tender, wine poached onions that are very tasty but also very purple. I also used some herbed goat cheese, mozzarella, parmesan and sopressata for toppings.

You can see in the photos that the onions are an unappealing purple. But, they have great flavor. The pizza crust was crispy and chewy, and we ate all of it.

I divided half of the recipe into 2 pieces and made two 10″ pizzas last night. The other half of dough will be used for dinner tonight. The recipe suggests freezing extra dough but I’d rather try some other toppings, maybe a tomato based sauce. To bake I heated my Emile Henri pizza stone for an hour. I also followed another TWD writer’s suggestion to use parchment paper under the pizza if you don’t have a peel. The paper made it very easy to transfer the pizza to the oven and it did not burn.

The Boy Can Bake blog will have the full recipe, or you can find it on page 157 in Baking with Julia. If you love pizza this is a recipe that really works in a home oven.

Here’s an update: tonight I made traditional pizza with tomato sauce, sopressata, and mozzarella cheese. The second night the dough was not as elastic but still made a good crust. its a great recipe for pizza at home.

Enjoy!

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