This is a great pizza for fall. Cut into small pieces, it's a great appetizer for holiday entertaining.
*I was reading a Michael Chiarello cookbook a few months ago and came across something interesting that I have put into use ever since: slicing onions lengthwise instead of crosswise. You cut the tips off both ends of the onion (root and top) and then cut the onion in half lengthwise, root to tip. From there you create your onion slices, slicing from root to tip. This approach yields shorter and more even slices and prevents long stringy pieces that can be unappealing.