So, my first ffwD post of the new year was three days late, and now my first TwD: Baking with Julia post of the new year is a day late. To be fair, that’s an improvement. I really did forget about this week’s assignment until I saw a couple of Australian bloggers post their pizzas on Monday afternoon according to Central Standard Time. I’m actually happy that I got this last-minute reminder because I would’ve missed out on making this easy and delicious pizza, just in time to see Notre Dame completely fail at trying to dominate the behemoth that is Alabama football in the BCS national championship game Monday night. Actually, I wasn’t rooting for either team, but pizza and football do go together, right?
Anyway, the dough was very easy to make, but I only made enough for one pizza. I followed suit with the onion confit and added the rest of the leftover portobello mushrooms I had on hand as well. Because I was making the confit such last minute, I had to improvise and use chicken broth and white wine vinegar to flavor the onions as I had no red wine on hand. I kept the pizza down-to-earth and used shredded mozzerella cheese instead of grated Gruyere. Other than the cheese, this was a vegan-friendly pizza! And, that always works for me. If you’d like to try this pizza with onion confit in time for the NFL divisional playoffs this weekend, head over to this week’s Tuesdays with Dorie: Baking with Julia host, Paul of The Boy Can Bake, where he’s posted the recipe.