I’m a big fan of white sauce garlic chicken pizza, but if you’re going to put onions on it, they should be chopped green onions, or really carmelized, translucent, diced white or yellow onions, but not strips of raw, sliced onion that are only cooked with the baking of the pizza itself. It’s all about texture. Okay, texture and expectation, but mainly texture. I just think the large, crunchy onion strips are a bit too much contrast when you bite into a slice and get that instead of a well-blended melange. On the plus side, this same pizza really did TASTE fantastic and had one of THE BEST crusts I’ve had in YEARS – the perfect crispness and thickness. And you can’t put a price on good company either.
An Onion Of Any Other Name
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