We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.

Saturday, January 12, 2013

Baking With Julia Pizza

In my last post I wrote about the Pizza With Onion Confit from Baking With Julia. The recipe makes enough dough for 2 pizzas. So I froze half of the dough and we decided to make a pizza with it for dinner. Well all I can say is that the frozen dough was fabulous. I pulled it from the freezer and let it thaw overnight in the refrigerator.

The next day, I stretched it out on a very large baking sheet and pre-baked just the dough for 5 minutes at 475. I had homemade pasta sauce that I also pulled from the freezer and heated it in a pan on the stove. I spread the sauce on top of the pre-baked crust, which was then topped with mushrooms and onions that had been sauteed. Pizza cheeses were sprinkled on top and it was baked for another 14 minutes at 475.

Excellent and easy since the dough can be made in advance.

Tuesday, January 8, 2013

Tuesdays With Dorie:Baking With Julia- Pizza With Onion Confit

Our host this week is Paul of The Boy Can Bake and he has the recipe posted at his website at The Boy Can Bake.

Onions turning into confit. They started out yellow and the ingredients turned them purple.

The dough was very easy to work with.

I added goat cheese and assorted olives.

The end product. For some reason my camera did not effectively show a golden crust. However, it was a delicious crust. The dough makes enough for two pizzas. The other half of the dough is now frozen for later use.