Dee Randall wrote:
> >
> > "Dee Randall" wrote
> >>I made 'another' pizza tonight from the dough left over from last night.
> >>I slathered the dough with olive oil and put some very thinly sliced red
> >>onions on for about 6 minutes (550º). Then I took it out and there was
> >>too much water on the top of the pizza for my taste. I topped the onions
> >>with goat cheese (and rosemary), then back into the oven until finished.
> >>
> >> It turned out OK, but I would've rather had the onions a little dryer.I
> >> don't want to carmelize the onions, I want the raw/almost raw red onion
> >> taste. But can anyone suggest a way to dry up these onions? Bake before
> >> hand, fry a little in a skillet??
>
> "Kent" wrote:
> > Dee, what, exactly are you trying to do?
> > It sounds like you're putting red onions on the crust and topping it with
> > goat cheese, and taking that to the table? Are the onions underneath the
> > goat cheese?
>
> Kent, read my OP again; but, yes, I do put the goat cheese on, then put it
> back in the oven to finish up cooking.
> Generally when I have cheese that will melt easily, or one that I don't want
> it to break down too much, I bake in 2 stages, thusly:
>
> Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
> either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
> Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

I'm sure Kent read your post and reread it, obviously in disbelief...
what you're making is not pizza... that's baked abortion.