TWD: Pizza with Onion Confit

Tuesdays with Dorie baking through Baking with Julia

by Dorie Greenspan

Contributing Baker: Steve Sullivan

I was dragging my feet on making this recipe. It did not sound appetizing to me at the time and I am not a big fan of pizza (other than when I'm too tired to go out or cook), even thought of passing on this one altogether.  So glad I didn't! It was delicious!

This is a simple recipe to put together aside from the three hours needed to allow the dough to rise and the onions to cook.

It was hard to decide which toppings to use - so many directions one can go in; some of what the other bakers are suggesting and/or using: olives and goat cheese, figs and bleu cheese, sun dried tomato and herb goat cheese, and my original thought, mushroom and goat cheese.

I happened to be leafing through Fine Cooking magazine (my favorite!) when I came upon a recipe for Arugula, Caramelized Onion, and Gorgonzola Pizza with Fig Jam. Bingo!

I chose to use whole figs rather than the jam which I thought would be too sweet for the onion confit which has a sweetness of its own. I also subbed goat cheese for the gorgonzola only because I had already purchased it.

This pizza was fabulous! I just may make this for our annual Oscar party. :)

Success meter (1-3): 3

The making of "the sponge".
Yeast, water and olive oil.

Add flour gradually (oops..)

Mix and scrape down the sides of the bowl and let rest for one and a half hours till bubbly and doubled in volume.

In the meantime start your engines onions.
The recipe also calls for Crème de Cassis which I didn't think I had.

Sauté your onions till soft.


I did have some! Yay!
Not sure how old it is, but it smelled and tasted OK, so in it went!

Once onions are soft, add the rest of the goodness: thyme, red wine, red wine vinegar (O Cabernet Vinegar is my favorite - so good), and cassis. Simmer for one hour.

Sponge is bubbly and ready!

Deflate sponge by stirring.

Add flour and salt - mix, form into a ball and place in oiled bowl.

Let rest one and a half hours or until doubled in bulk.

Onions are done and delicious!

I rehydrated dried figs by soaking them in boiling water for ten minutes.
I was wanting to use fresh figs (I thought they were in season), but none of my markets had any.

I topped the pizza (after showing off the fig flower) with arugula which is tossed with fresh lemon juice, olive oil and a sprinkling of salt and pepper.

As is the norm with TWD recipes, you will find the original recipe on the blog of our host of the week: Paul of The Boy Can Bake or you can purchase the book Baking with Julia, there you will find the recipe on page 157.

Do make sure and check out my fellow baker's take on this recipe. There are always interesting variations from ingredients to finishing techniques.