I haven’t posted a recipe here in a LONG time. While I’ve made a few “fancy” dishes, most of our meals are on the simple side. It’s more about getting (mostly) healthy food on the table in a timely manner at this stage in our lives. Especially with Big Man’s non-traditional work schedule, there are weeks when dinner is grilled cheese or PB&J sandwiches almost every night.
But sometimes I get a little creative and do something out of the ordinary, like I did with this pizza. We have homemade pizza at least once a week, and usually the toppings are a mix of cheese, veggies, and meat, based on what I have in the house. But Big Man and I had picked up a smoked goat cheese in the local natural market and I decided to build a pizza around that.
I find any kind of smoked cheese to be quite strong for my taste, and goat cheese has that natural tangy flavor as well. So I figured caramelized onions would balance out the tartness and a garlic and olive oil base would work better than the usual marinara. I used a good dose of shredded mozzerella as well and ended up with a really yummy pizza! It was definitely different from our usual pizza night (although I made a mini cheese and marinara pizza for the Little Ones) but I didn’t have to spend a lot of extra time in the kitchen or buy ton of unique ingredients. Big Man and I enjoyed sharing more “sophisticated” fare even though we weren’t at a restaurant.
If you’re looking for a different spin on pizza night, I hope you’ll try this. Add a glass of wine and it gives a weekday dinner a nice break from the usual.
Caramelized Onion and Goat Cheese Pizza (original recipe)
Yield: 1 12-inch pizza
- 1 dough ball (1/2 of my favorite recipe, or your favorite pizza dough recipe)
- 1 medium onion (I used a red one), thinly sliced
- 2 Tbsp. butter
- Pinch of salt
- 1 tsp. sugar
- 1/4 tsp. dried thyme
- Olive oil
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese (more or less to taste)
- 2 Tbsp. smoked goat cheese
1) Half an hour before you want to cook the pizza, preheat your oven to 500 degrees F, with a pizza stone on a rack in the lower third of the oven.
2) Caramelize the onions. Melt the butter in a skillet over medium heat and when it starts to foam, add the sliced onions. Stir once to coat the onions and then leave them alone for 5 minutes. Then, stir in the salt, sugar, and thyme. Reduce the heat to low and cover the skillet, leaving the lid ajar to let steam escape. Continue cooking on low heat for 30 minutes, or until the onions caramlize. Be sure to stir occasionally to all the onions cook evenly. Note: You can make the caramelized onions up to 2 days in advance and keep them in the fridge.
3) Roll out the pizza dough into a thin circle, about 12 inches in diameter. Transfer to your pizza peel and brush the whole surface with olive oil. Add the minced garlic evenly over the oil, then add the caramelized onions (when I made this, I put the onions on last but they got overly dark in the oven, so in the future I will cover the onions with the cheese). Sprinkle on the mozzarella cheese, then use your fingers to break the goat cheese into very small pieces and distribute evenly over the pizza.
4) Transfer to your preheated pizza stone and bake for 10 – 12 minutes, or until the crust is golden and the cheese is bubbling. Let sit for a few minutes before slicing.