Tuesdays With Dorie: Pizza with Onion Confit

Tuesdays with Dorie Baking with Julia onion confit pizzaHappy New Year! I hope you all enjoyed a wonderful holiday season filled with friends, food and relaxation. Burma was quite the trip and I’m still a little jetlagged with thousands of pictures to sort through but if you want a sneak peek, I have complied a set in Flickr of the “on the go” pics from the trip from my iPhone.  They’re not the best but you will get the idea of the trip pretty quickly – lots of fab food and pagodas!

This first Tuesdays with Dorie/ Baking with Julia recipe for 2013 (Pizza with Onion Confit, p 159) was kind of a perfect one to welcome us home – after a steady diet of noodles and rice (not that we were complaining!), pizza was something both of us were craving a little, though not a rich cheesy, heavy kind of pizza. So this one was perfect.

The dough was easy enough though I did find it a little on the dry side and found myself adding a touch more olive oil and water before it felt like an “elastic” dough. I know that I still need to work on figuring out pizza dough though because this effort, whilst tasty, was not quite there. The edges puffed and crisped and looked right but the middle was a little too dense (thin, granted, but dense and not quite “pizza dough” in its consistency.

It would have been tasty enough on its own but I added some arugula, for both colour as well as a taste contrast. The confit onions (basically caramelized – brilliant, I must say – with a touch of red wine and crème de cassis) were quite sweet so I added the goat cheese for some sharper flavour but it still needed more. Fresh arugula piled on the pizza just before serving added some bitter as well as crunch (and colour!).

A perfect segue into “western” food after our trip.

Baking with Julia Tuesdays with Dorie onion confit pizza with arugula and goat cheese

This week’s Tuesdays with Dorie, Baking with Julia hosted by Paul of The Boy Can Bake and you can find the recipe posted on his blog. Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Then join us, baking along at Tuesdays with Dorie. Go on, you know you want to.

44 thoughts on “Tuesdays With Dorie: Pizza with Onion Confit”

  1. It has the perfect color, and arugula was a must! I didn´t have any at home when I made this, too bad. Those pics from the trip are fabulous, the colors! Happy New Year Mardi!

  2. No, this definitely did not make my list of top 10 or 20 favorite pizza doughs – but we loved the onion topping. Adding the arugula was the right call – because those wine-tinged onions were rather off-putting.

  3. I love the term “western food”! Made me laugh when I was in Malaysia!
    Finding a good recipe for pizza dough is so hard. I agree with you that they all work out more or less, but they are never quite like pizza!

  4. Ooh Burma! I’m going to go check out your pics right now! The pizza with arugula looks great! I can never ever find arugula here so maybe I will try to grow some next summer.

  5. I love the look of arugula topping a pizza. Looks so fresh.
    I found the dough a little stiff. But I think I shouldn’t have just followed the recipe when it said to add 2 cups of flour. I should have added a little at a time and checked it along the way. So my first pizza crust seemed a little tough. But the other half of dough I left in the fridge overnight. The next day I made another pizza and the crust was so much better. Guess it just needed a rest.

  6. Your pizza looks nice!!! I love arugula on top, it gives a lovely color, and I’m sure a good taste!!!
    I enjoyed the onion confit, but I didn’t put the crème de cassis inside, so maybe it’s the reason it wasn’t too sweet!!! Great job!!!

  7. Mardi, may i say that we seem to have had similar ideas more than once (so far) as far as the recipes for both the FFwD as well as the TwD groups go. You made a very pretty (and very tasty sounding) presentation of the pizza with the onion confit, arugula and goat cheese – I went with watercress, goat cheese and fresh figs. This was a wonderful recipe that left a lot of room for all kinds of wonderful ideas for different toppings!

  8. Confit onions- yes please! This pizza looks delish- though I don’t eat gluten so I am still ever searching for the perfect GF pizza crust. Thanks for sharing this- is anything ever bad with arugula on top!?

  9. I enjoyed your photos during your trip, Mardi. Beautiful job on the pizza. The arugula was a good choice not only for color, but I am sure it offset the sweetness of the onions perfectly.

  10. Your crust got great color! That’s where you get flavor when your dough kind of carmelizes. Pale dough doesn’t have as much flavor. Good job! I don’t care for a pizza entirely of carmelzied onions either. I use them as a condiment or complimentary topping with other ingredients that go together.


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