Friday, October 26, 2012

Pizza...again. Carmelized balsamic onion and goat cheese pizza on whole wheat.

I'm not obsessed with pizza. I swear. It's just that I always have frozen pizza dough because I make it up in batches of six balls of dough at a time from this recipe, which I love.

This last time I made the recipe though, my local Wegmans was out of pizza dough flour again so I picked up some whole wheat pastry flour to use instead. It worked out to about half and half pizza flour (type 00 flour or pastry flour) and whole wheat pastry flour, which must have been fine because it worked out and we get a little extra whole grain in our diet. Not a bad thing, right?


Anyway, I had seen a recipe for carmelized balsamic onion pizza on Pinterest a while back and I knew Doug wouldn't be that excited about it. He's not a big onion person. So I decided to make it for lunch.

Best. Lunch. Ever. I've always been a fan of balsamic reductions, but topping a pizza with it? So smart.

The original recipe called for the crust to be spread with cream cheese, which sounded gross and I didn't have any anyway so I just skipped that part and used the leftover oil from cooking the onions as a "sauce" instead. Good decision, I think. Well, you tell me.


Carmelized Onion Balsamic Pizza
barely adapted from The Forest Feast (update: link is down as of 10/26 but I'm sure it will be back)

1 ball of pizza dough, frozen and defrosted or homemade
3 tablespoons of olive oil, divided
1 tablespoon of butter
1/4 cup of balsamic vinegar
2 small onions (I used white, but red or sweet onions would be even better), sliced thinly
1/4 cup of goat cheese crumbles

1. Preheat the oven to 425, then stretch out the crust over a pizza pan sprayed with cooking spray and sprinkled with course cornmeal. I coat it with 1 tablespoon olive oil using a pastry brush, use a fork to poke holes in the center of the crust and blind bake it for 9 minutes.

2. Heat a frying pan to medium heat with two tablespoons of olive oil and one tablespoon of butter. Add onions and balsamic vinegar and cook slowly until onions are very soft and liquid is gone, about 20 minutes.

3. When the pizza crust is done blind baking, spread the oil left over in the pan from cooking the onions on the crust using a pastry brush. Then add the onions and sprinkle goat cheese over the top.

4. Bake an additional 7 minutes, finishing under the broiler if necessary to slightly brown the goat cheese.

5. Slice and serve with spinach salad.
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