I love pizza, but I’ve never tried making homemade pizza dough. It always seems so cumbersome and tidious. The store bought stuff always does the job. An average job at that. So, I was glad to see a pizza recipe on the agenda.
I planned to make the pizza for New Year’s Eve. Joe and I kept the night pretty simple while I baked the dough and finished off the pizza recipe. It turned out to be the perfect decision. It was ready by 10 p.m. and we were scarfing it down to celebrate the new year.
The dough was pretty simple to make. Just a few rises and kneading and we were ready for some toppings. Plus, the recipe made two pizzas, so I’ve got one ball of dough in my freezer. I think I know what I’ll be making this weekend.
Two things MADE this pizza. The onion confit and goat cheese. I was skeptical about a pizza without sauce, but I wasn’t about to discredit the amazing Julia Child. Onion confit is simply drunken onions. Take two cups of wine and drown your onions. Leave to simmer for an hour and you’ve got a seriously delicious pizza topping. Little did I know that the onion confit would be a wonderful base for the pizza.
The goat cheese was a new addition to my traditional pizza making. I’ve always used the traditional mozzarella without really thinking about it. The recipe allowed you to mix and match whatever toppings you wanted, so I nixed the olives and took advantage of the goat cheese it suggested. I was pleasantly surprised how well goat cheese pairs with pizza. It was a little rich, but creamy.
So here’s how the layering went down. I layered the onion confit first. The red wine seeped into the dough just enough to keep the flavor. It wasn’t overpowering either. I added goat cheese and Parmesan cheese. Yeah, I doubled up on the cheese. Another great choice. Next came the ground pork sausage. I wasn’t sure if Joe would love the pizza if it didn’t have some kind of meat on it. I cut up a red pepper and placed it on top last.
This was some seriously good eating. I hate to wait for dough to be ready for baking, so I might not make this very often. I DO know where to get a great pizza dough recipe. It was crispy and light, but sturdy enough to hold a lot of toppings. Like I said, the onion confit really made this pizza good. Makes me want to go sauce-less from now on. And I certainly don’t think I’ll ever want to go back to using mozzarella on my pizza. Goat cheese for the win!
You want to make this recipe for yourself? Go check out Paul’s blog for the full recipe.