We´rehaving pizza today, topped with caramelized onions, or onion confit, dyed awonderful purple color thanks to red wine that is added and, in my case, thered onions I used, and also creamy brie cheese and grated fontina.
I´m not aregular pizza eater, and if I make it at home I generally opt for focaccia.Proof of that are two of my favorites, one with potatoes, walnuts and blue cheese and a fantastic one with roasted tomatoes and thyme.
Butcaramelized onions are one of my favorite toppings for any dough that will holdit, from a quiche to a pizza or a bruschetta. On top of the sweet onions a softgoat cheese is the way I usually eat it, but here was my chance to try anotherpair of cheeses.
I´m a huge fan of brie. It´s soft, creamy, melts like a dream,tangy but not so much and goes with almost anything. What could possibly gowrong if I used it here and then grated some sharp fontina on top of it?Nothing bad that´s for sure. Quite the contrary. The pizza had a bit ofeverything, tangy sweetness from the onions, creaminess from the cheeses and anice drizzle of olive oil and sprinkle of chopped chives at the end.
A greatpiece of pizza, even though the dough was not quite my favorite. It was a good,very standard homemade dough, but I still have to keep on trying other recipes.It didn´t have quite the texture I wanted. But it does work.
I usuallymake caramelized onions with butter, sauteeing them until they soften, then addhalf water and half white wine to cover them completely, and let reduce veryslowly.
This recipeuses red wine, sugar and red wine vinegar, three flavors that work together andenhance one another. And the color is eye catching, which is always good infood; like a teacher said to me, half you eat with the eyes and half with yourmouth.
Brie melts quickly and almost dissapears if exposed to the heat too long. It´s there holding up quite nicely and suddenly you have a pool of cheese and solitary rinds. So add it to the pizza during the last minutes.
I pre-cooked the pizza dough with half the onions I was using, and then added the other half and the cheeses.