Caramelized Onion and Goat Cheese Pizza

This post has been linked to Eat at Home.

As I mentioned in my last post, Friday night is usually pizza night at our house. There is just something celebratory about pizza and Fridays so they seem to be a perfect pair. This recipe caught my eye years ago, not sure why it took me so long to try it. I always try to incorporate one or two vegetarian meals through the week. This pizza fit the bill perfectly.

The tangy rich flavor of the goat cheese, with the intense sweet flavor of the onions are a wonderful combination.

Add to that the robust flavor of the sun-dried tomatoes and you've get quite a pizza. My hubby and kids (meat eaters), never even mentioned that there was no meat!

Here's how it looked right before I threw it in the oven. This was a winner for my family. Perhaps you'll want to add it to your Friday night menu.

Caramelized Onion and Goat Cheese Pizza

Adapted from Cooking Light

Ingredients:

2 teaspoons olive oil

2 cups thinly sliced onion, separated into rings (about 1 onion)

1/2 pizza dough recipe, (see note below)

1/2 - 1 cup marinara sauce; (see note below)

1/4 cup chopped drained oil-packed sun-dried tomato halves

2/3 cup (3 ounces) crumbled goat cheese

1/4 cup chopped fresh basil (opt.)

Directions:

Preheat oven to 450°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.

Press out the pizza dough on baking sheet. Spread sauce mixture over pizza crust. Sprinkle with sun-dried tomatoes. Top with onion and cheese. Bake at 450° for 10-15 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

Note: For the sake of convenience, you may substitute 1 (1 pound) Italian pizza crust such as Boboli. You may also substitute the marinara sauce for bottled pizza sauce, such as Contadina.

Yield: 6 servings (serving size: 1 wedge)