Caramelized Onion Walnut Goat Cheese Pizza & Beer Crust

Are there dangers in mutual confession [of sin]? Yes, and they are substantial. Psychologically needy persons sometimes use confession to get attention for themselves. Through the apparently spiritual medium of “confession” they can handcuff a captive audience as they relate the details of their sin with deluded or feigned contrition. Confession can also foster spiritual exhibitionism, a perverted moral pleasure in airing one’s laundry. The overly morbid can bend confession to become an excuse for unhealthy hyper-introspection. Ostensibly humble confession can also be used as a vehicle for spiritual aggression: “I want to ask your forgiveness for being bitter toward you over the years” – but what follows is not a confession, but an egregious assault… Confession turned into religious routine is deadly!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Dujour10	2	Servings

INGREDIENTS

2	T	Olive oil
3	lb	Onions, very thinly sliced
		6 large
		Salt to taste
		Freshly ground black pepper
		to taste
1/2	c	Finely chopped, not ground
		walnuts
3	c	Unbleached flour, plus extra
		for
		dusting
1	T	Baking powder
1/2	t	Salt
1		12 ounce can or bottle beer
		beer such as
		Budweiser is fine
		Oil for greasing
1 1/2		Cups, Â¥
8	oz	Crumbled soft goat cheese
		such
		as Montrachet

INSTRUCTIONS

Heat the oil in a large skillet or stockpot over medium heat. Add the
onions and a generous seasoning of salt and pepper. Toss to coat  well,
then cover the pan. Cook, tossing occasionally, until the  onions are
very soft and are caramel brown all over. After the first  10 minutes
or so of cooking, you will have to lower the heat to  prevent sticking.
The onions need to be cooked slowly over low heat  in order to
caramelize properly; this will take about 45 minutes. By  cooking them
covered, you can use less oil to achieve this. Remove  the cover from
the pan, then add the walnuts. Cook 5 minutes, tossing  frequently.
Remove the onions from the heat and let cool.  To make the crust,
preheat the oven to 450 degrees. Combine the flour,  baking powder, and
salt in a large bowl and mix thoroughly. Pour in  the beer and mix
well. The dough will be sticky. Spread a handful of  flour on your work
surface and dump the dough onto it. Toss the dough  around to coat it
with the flour and prevent it from sticking. Knead  it 2 or 3 times to
make it pliable. Shape the dough into a ball, then  divide it in two.
Grease 2 baking sheets. Use a rolling pin to roll each ball into an  11
or 12inch circle. Spread half the onion mixture onto each pizza.
Sprinkle the crumbled goat cheese all over each pizza. I like to cook
one pizza at a time, but you can cook the pizzas on 2 different oven
racks and alternate them halfway through the cooking. Bake 12 to 15
minutes, or until golden brown on top or underneath.  Yield: Two 12
inch pizzas  CHEF DU JOUR JEANNE LEMLIN SHOW #DJ9524  Busted and
entered for you by: Bill Webster  Converted by MM_Buster v2.0n.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1106 Calories From Fat: 542 Total Fat: 61.4g Cholesterol: 89.6mg Sodium: 2090.8mg Potassium: 1714.2mg Carbohydrates: 86g Fiber: 17.6g Sugar: 29.2g Protein: 35.3g