Most of the time I do it like this, too. “Problem” is, you’re not only caramelizing your onions, but due to the higher heat you have more maillard reaction and less sugar chain breakdown. The result looks similar, but tastes different.

As a German, I was quite baffled when I first learned that outside of Germany, Kohlrabi isn’t widely known... this said, I have never seen Kohlrabi and Pizza mentioned in a single sentence, and I really look forward to trying this!

Pretzels. Not the small snack-size ones, but the larger German variety. Preferably rather thin to maximize the surface area. Let them get stale, at least 2 days, and then chop/crush them (but not too fine). They’re essentially super-tasty crunchy sponges then. Goes well with scallions or parsley in your Mac and…