Wednesday, March 13, 2013
TWD Pizza with Onion Confit
Paul is definitely the pizza maker in our house. He's a bit obsessed, to say the least. When he makes pizza it involves a sourdough starter, and the dough must be started several days ahead of time. He's also very particular about the sauce, and has all kind of tricks (which I don't like to think about) for getting the oven hotter than it's supposed to be. He's also been talking about building a wood-burning clay pizza oven in the back yard. All this to say that I almost never make pizza. When I was single I used to, but now I feel like I just can't compete. Which is sad because even though mine isn't nearly as good as his, mine is much quicker and I could definitely get used to eating pizza more often! So, it was nice to have an excuse to make pizza. I warned Paul that I already knew it wasn't going to be as good as his and he didn't need to waste his time comparing, and got to work. I followed the recipe closely, but substituted half whole wheat flour for the AP. This crust definitely wasn't as good as Paul's, but it was much quicker, a bit healthier, and a good vehicle for the caramelized onions, goat cheese, and olives. This is definitely a recipe that I'd make again.