Dee Randall wrote:
> > "Dee Randall" > wrote in message
> > ...
> >>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?? Anything else?
> >> Thanks,
> >> Dee Dee
>
> "Kent" > wrote in message
> ...
> > Dee, you don't ever "top the onions". The onions always go on top of
> > everything else. I don't slice onions. You should chop onions before
> > putting them on on the top of the pizza. At this point I spray canola on
> > the surface of the pizza, so the onions, garlic, etc. don't burn. That's,
> > however, only my bias and not dictum.
> > I'm not certain what you're really up to, however you never have to cook a
> > pizza in two stages.
> > Kent
>
> No, No, No! I never chop onions for pizza.
> No, No, No! I never use anything but olive oil and Extra Virgin, the best,
> at that.
> No, No, No! I never "have" to cook a pizza in two stages, but I am cautious
> of cremating my cheese at high temperatures.
> Yes, Yes, Yes -- you are probably right, in that I shouldn't have topped the
> onions --in this case, because I probably had "too many" onions.
> Thanks for you interest.
> Happy cooking,
> Dee Dee

What a disingenuous ****.


Kent, you wasted your time.