I LOVE pizza and am very fond of onions. This recipe is a match made in heaven in my eyes.
Normally my go to pizza dough recipe comes from Jim Lahey's My Bread. Over Christmas I made his Pizza with Onions. I was dubious about the it having enough flavor with the simple selection of ingredients. Boy did it. Light, yet filling it made me eager to try Steve Sullivan's Pizza with Onion Confit, from Baking with Julia.
This recipe was simpler than the printed word led me to think. The step for starting with a sponge added a slight sour dough flavor. To make it work with my Organic Sprouted Spelt Flour I added 1 tbsp local honey to the sponge. The red wine saturated confit was especially good when topped with olives and home made goat cheese. I will definately make this again and again.