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)
Honestly your pizza looks great. Less can be more toppings wise if you’re making smaller pizzas at home.
Since you’re already fooling around with cast iron, maybe give this thin-crust tortilla “pizza” a try. https://www.seriouseats.com/extra-crispy-bar-style-tortilla-pizza-recipe It checks all the pizza craving boxes while being something a bit closer to a home kitchen fool proof recipe.