A few weeks ago I posted that the pizza I made that had onions on it, were
too juicy. I got a lot of helpful suggestions.
This time I sliced the onions as thin as I did before, but put them in the
microwave to cook almost to al dente and let them sit a few minutes and
squeezed the excess water out of them before putting them on the pizza. I
did the same with the cut-up fresh red bell peppers.
Another reason they may be so juicy is that they are a sweet red Peruvian
onion, more similar to the Maui and Vidalia.

For my pizza, I also tried the tip of seeding (or de-seeding) kalamatas
with the back of a spoon or knife, rolling forward while pressing down.
Sure beats cutting them out with a knife and sucking clean all the seeds
because you can't let go to waste all that good stuff. I understand why
chefs get so overweight.

Thanks all,
Dee Dee