Here in the Pizza Today office, it can be a little difficult to come to a consensus when ordering pizza. I dislike mushrooms greatly, Art Director Josh Keown would rather not have olives and Editor Jeremy White wouldn’t touch an onion with a 10-foot-pole. (In fact, he’s so good at picking them out of his meals that I’m fairly certain he was a truffle pig in a past life. No one should be able to spot a piece of diced onion from a yard away.)
Our cover article in March 1993 told our readers that onions had moved from a side ingredient to a main dish. That still holds true today. According to The National Onion Council, onion consumption has risen more than 70 percent in the last two decades to 20 pounds per person in 2009. That’s a lot of onions.
One of my favorite toppings is red onions reduced in balsamic vinegar and brown sugar and then added to a pizza with a tangy cheese, like this Sweet Onion/Mushroom & Gorgonzola pizza recipe from our archives (minus the mushrooms, of course). This Caramelized Red Onion and Spinach Pizza was also pretty tasty to make in our test kitchen.
With so many varietals today –- and at fairly affordable prices –– what do you pair onion with on your menu?