What a pleasant surprise! The pizza crust worked well, but the onion confit was sweet and groovy. We added crisp bacon bits and Parmesan. We made the whole recipe which was a gracious plenty for our family of four. Put the second pizza in a ziplock bag and the next day turned the oven up to 500 and warmed the slices for 5 or 6 minutes and the crust was crunchy and the pizza yummy again. I think we will try this again with the suggested blue cheese or feta. We just can’t find goat cheese in our little town.
Thanks to Paul of The Boy Can Bake for hosting the recipe this go ’round. See more comments on bakers from around the world at Tuesdays with Dorie 
Looks great!
Carmen
I agree that the confit was the star of this dish.
Wow! Your pizza looks great. We enjoyed the flavor which was quite rich. Good work!
Adding bacon is a great idea, I used sopressata which was very tasty.
Patty, looking that one up! Not a word that one hears here in the Ozarks. Thanks for opening a new avenue for us!
Your pizza looks great. It was a good recipe. I like the idea of bacon and parmesan. I used the goat cheese and really liked the creamy texture. The confit was really good too.
Yum! I like your substitutions!
Your pizza looks great and the bacon sounds delicious!
I just love families cooking together; so nice. And your pizza looks superb and must have been quite tasty.
Thanks Beverly! We are proud of what we have learned this year with TWD/BWJ. Looking forward to new adventures.
It looks good. Bacon is a great idea!
Pizza looks good. Bacon sounds like a good addition. We enjoyed this recipe a lot!