Welcome to Baking with Julia for 2013! Our first recipe is Pizza with Onion Confit, hosted by Paul of The Boy Can Bake.
I was in two minds about making this one - I am not a huge fan of onions, and I remember that the onion pizza from FFwD was a little meh. However, I needn't have worried - these onions pack a flavour punch, as the onions are slow cooked with red wine, red wine vinegar, cassis and thyme.
What can I say? This was really fabulous straight out of the oven. The crust, baked on a pizza stone in a very hot oven, was crispy and light, and the topping of onion confit, and in my case, goat's cheese (coated in ash) and cherry tomatoes was just the ticket.
My only tip is - don't leave this til the last minute, as the dough has two risings over three hours, and the onions are supposed to take an hour to cook (I ran out of liquid twice so I stopped sooner).
To see what the other BWJ bakers thought of this recipe, visit the LYL section of the website.
