Happy New Year! The host for this recipe is Paul from the Boy Can Bake. To see the other bloggers baking this recipe, click here. As with the other TWD recipes, this one comes from the book Baking with Julia.
I made this pizza over the weekend while visiting my mother in West Palm Beach, Florida. Boy was it nice there. It is such a pretty place with beautiful palm trees and lots of flowers. It is so nice to visit during the winter break. I use the time to think about and plan the year ahead. Of course the husband and kids went too, so it was not all lounging around by the pool. In fact it was very little lounging. It is like that when you have two 4 year olds. We did make it to the zoo one day and to the pool most other days.
I made the pizza with the goat cheese, parmesan cheese, and black olives that the recipe recommends. Then I bought some mild ground sausage to add because I like sausage on my pizza.
I prepared the ingredients on Saturday, with the thought of making it for dinner on Sunday. First, I made the dough, starting with the sponge and progressing through two risings, the second of which was done in the refrigerator overnight. Then, I made the onion confit. My mom helped by using a mandolin to slice the onion. Then my daughter helped me cook the onions down on the stove. I don’t usually let her near my gas stove top at home, but since my mom has an electric one, it was easier and less hazardous for her to be helping me to stir.
Everything went into the refrigerator until the next day.
On Sunday afternoon, I let the pizza dough sit out for a few hours to come to room temperature. Then I split the dough in two and rolled them out into big pizza circles. The kids helped me put on all the toppings.
Aside from the goat cheese and black olives, I used up all the onion confit and sausage on the two pizzas. Then I sprinkled parmesan cheese on top of everything.
Cooking the pizza was easy enough. I did let them cook for about 20 minutes until they browned. One pizza was cooked on a perforated pizza pan and the other on a jelly roll pan. Out of the oven, I cut them with a pizza cutter and served, what my husband later called “crackers with sausage”.
Yep, the pizza had the crunch of a thick cracker. I wonder if any other TWD people else had this cracker crust.
Was it good? No, not particularly. But you know, back in the 90′s when this book was written, things like this were uncommon, and so it was probably a fabulous mix of flavors. Now goat cheese and flatbread pizzas are very common and so this pizza is nothing special. But it also could have been my miscalculation in adding sausage.
Next month will be the one year anniversary since I started cooking through Baking with Julia. In that time, I have made between 2 and 3 recipes a month. I have found a few of them to be excellent, but many of them to be good. I recently realized that if I am going to spend my time and money on a recipe, I need there to be a good chance that it will turn out excellent. And so for that reason, I am going to stop baking with TWD as diligently as I have been. I am going to pick and choose recipes more to my liking. I really like making cakes and so I want to find another group that will allow me to expand in this area. If you know of any, please let me know.
On the horizon for January, I have both my birthday cake to bake and the birthday cake of my twins. I have a pretty good idea what I am doing for both. Check back to see.
Until next time…