Made a spinach, ham, onion, tomato pizza recently. It got me thinking.
Do yall typically sautée onions if you’re putting it on pizza? Just curious what others prefer. I don’t really have a preference. I like both.
Also I’ve been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?
(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)
Looks good to me. Only way to make it better is try out different dough recepies and styles and see if there is one you like more. Unless you’re going to commit and get a pizza oven cause stones and home oven are dogshit for pizzas.