Tuesday with Dorie
Happy New Year! What a great recipe to start the new year off. Contributing baker Steve Sullivan's pizza dough begins with a sponge made with mixing the yeast in warm water until it turns creamy and then adding some olive oil and flour. This is a different technique than the pizza dough recipes I have tried. The crust browns beautifully without getting hard and makes a winning pizza.
As much as I liked the dough, I think I liked the onion confit just as much, if not more. No need for tomato sauce when you have s sauce of caramelized onions flavored with thyme, red wine vinegar and some red wine. I topped the onion confit with California black olives and Laura Chenel's Chèvre goat cheese and sprinkled some freshly grated parmesan cheese over the top after pulling the pizza from the oven.
We really enjoyed this! It was such a nice change from our usual tomato-based sauce pizza. The onion confit, olives and both cheeses were perfect together. I will make this again and would also like to try using this dough with other sauces and toppings.