|NOT OUR USUAL FRIDAY NIGHT PIZZA|
Eastern Mediterranean Pizza was on the menu for today's dinner. This is not your usual cheese and tomato sauce pizza but is topped, instead, with a well seasoned onion confit and can then be topped with olives (my choice), goat cheese, or Parmesan--or any other topping desired. (I'm certain that an Eastern Mediterranean momma does not use common canned black olives, but we like them at our house.)
The recipe makes enough dough for two large pizzas, but being in a playing mood, I made a double batch of dough, baked the pizza with onion confit, and then made stuffed bread loaves from the remaining dough. I was worried that my family would not care enough for the onion pizza to fill themselves with that item as main course for dinner.
Everyone tried the pizza, most liked the flavors, but most also thought it was too rich to eat large slices.
|STUFFED BREAD LOAVES|
Always fun to try new things. I think that in mini size today's pizza would make excellent appetizers, but for pizza, I'll stay traditional.