|the risen sponge|
|the risen dough|
Now, I must say I was skeptical about the onion confit. I am not a big onion person, much less so when it comes to pizza. But I was pleasantly surprised here. The butter and wine and vinegar and sugar nicely mellowed the onions into slightly tender, sweet, sour onions with little of their typical character. These took over an hour to cook, and I did cook these up these a few days ahead of time and stored them in the fridge. I am not sure I would go to the trouble of cooking these again, but they were an excellent addition this time. And I only used them on one of the pizzas and have frozen the rest for use as a base in savory galettes (yea!).
|Pizza with onion confit, olives, & goat cheese- ready to bake|