Here we are, with our first recipe for 2013 with Baking with Julia/Tuesdays with Dorie: Pizza with Onion Confit. Delving into making pizza probably wouldn’t have been a personal choice to make, especially so close after the holidays. But upon closer examination of the recipe, it turned out to be a much lighter version as far as calories  are concerned and minus the excessive cheese. The type of pizza crust in this recipe reminded me of my travels through Northern Italy. Just out of college,  and traveling with several American students, we stopped by some local restaurants in the Northern Italian Alps, and all of them served pizza with a rather crispy crust, topped with delicious herbs, fresh tomatoes and very small amounts of locally made cheese – mostly goat cheese, or some type of mozzarella. Continue reading →