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.