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)

Perfect Pizza Dough

Back in my earlier days as a cook, the idea of making my own pizza dough was very intimidating. I thought that making homemade pizza dough was for the "real cooks." Growing up I never recall having homemade pizza—ever! When I would visit various pizzerias, I would marvel as they tossed the dough in the air. It all just seemed so… scientific and well, difficult.

Until one day… years ago I received a Family Fun magazine and inside there was a step-by-step to making homemade pizza. When I saw the picture of a little boy—all smiles—pressing out his pizza dough, I thought maybe I could give it a shot.

I've been making my own pizza dough for years now. Sometimes I even toss it in the air, although I look a bit more ridiculous doing so then the "professionals." But hey, I'm learning. Having tried many different recipes through the years, this one has become a favorite and my "go to." It does have a cup of whole wheat flour in it. You may, of course, substitute all-purpose white flour if preferred.

I will be posting a recipe on Saturday for a pizza that will include this dough. You can, however, use this dough with any pizza. This recipe is enough to make 2 large(15 inch) pizzas. You can make one and freeze the other for another time. Or, make in advance and freeze both separately.

Perfect Pizza Dough

(No tossing required)

Ingredients:

1 and 3/8 cups warm water

2 tablespoons honey

1 1/4-ounce packet active dry yeast

3 tablespoons olive oil, plus extra for coating

3 cups all-purpose flour

1 cup whole wheat flour (or sub another cup all-purpose flour)

3/4 teaspoon salt

Directions:

Place warm water in a large bowl. stir in the honey until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water.

Combine the flours and salt in a separate bowl. Pour the olive oil and flour mixture into the yeast mixture. With a wooden spoon mix the dough until it forms a ball.

On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic, adding flour as needed.

Coat the inside of a large bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.

Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.

Punch the dough down, separate into 2 equal parts. Lightly dust pizza stone with flour and/or cornmeal. Using a rolling pin spread 1 part on a large pizza stone (or baking sheet). Follow directions for whatever pizza you would like to make. Or simply, cover with sauce and toppings. Bake at 425 degrees 15-20 minutes.

Yield: 2 pounds of dough. This is enough to make 2 large (15 inch) pizzas

Notes for faster prep time: If you have a bread machine you can put all ingredients in and put on the dough setting. Follow manufacturer's instructions.

If you have a Kitchen Aide Mixer you can use your dough hook attachment for all the kneading.