Yesterday's pizza was a mixed bag.

It tasted great, but I it was overloaded and got soggy. Also, the onions were too thick and still a little raw. Now I'm debating between pre-cooking the onions a little or running them through the cuise on the fine blade.

I mean, carmelized onions on the pizza ... right?


@AspiringLuddite I am in favor of carmelizing onions at all times and in all places

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Medievalists and Medieval-adjacent. Sort-of.