Tuesday, April 30, 2013

TWD: Rewind! Pizza with Onion Confit

I actually made Pizza with Onion Confit in January, but I never posted it. Below is my late post that sadly stayed in limbo for four months:

This week's recipe was pizza with onion confit. At first, I wasn't very impressed with the pizza. I either rolled the dough out too thin or cooked it too long. The crust was way too crunchy for me, but the toppings made it worth while. I devoured the whole thing all by myself. MuHAHAHa!!! I fell asleep in a food coma for 5 hours. What a great day...

For the toppings, it was recommended by this week's host to add blue cheese and fig to the pizza. I thought this was a brilliant idea and so, I went with it. On top of the confit, I added figs and parmigiano reggiano, arugula, and blue cheese dressing. The texture and flavors were amazing. The crunchy arugula and sweet, chewy figs did a great job mellowing out the sour onion confit. And about half way through inhaling the pizza, I added extra shaved parm on top for a little bit more saltiness. So good....

For the recipe, check out Paul's blog, the boy can bake. He was this week's host! Also, if you want to see other baker's yummy pizzas, check out the TWD blogroll

1 comment:

  1. I remember really liking the pizza, glad you finally had the chance to post this one. Your pizza looks great!