Pickled red onion
Thinly sliced, quick-pickled red onion, almost always added after baking for its acidity and crunch.
- Salt
- moderate
- Fat
- low
- Sweetness
- moderate
- Acidity
- high
- Heat
- none
- Moisture
- moderate
- Umami
- low
- Cooking requirement
- raw ready to eat
Preparation
Thinly sliced and quick-pickled in vinegar, brine, and sugar; almost always added after baking to preserve crunch and acidity
Scattered thinly as a finishing accent, not a primary topping
Suitable to add after baking.
Cautions
- baking it with the pizza rather than adding after wilts its crunch and mutes its acidity
Pairs well with
- Fried egg (post-bake)
Adds textural contrast against Pickled red onion. Best added fresh after baking, for brightness against Pickled red onion.
- 'Nduja
Adds textural contrast against Pickled red onion.
- Prosciutto crudo
Adds textural contrast against Pickled red onion.
- Cooked chicken
Adds textural contrast against Pickled red onion.
- Anchovies
Adds textural contrast against Pickled red onion.
- Clams
Adds textural contrast against Pickled red onion.