Any goat cheese fans out there? How about prosciutto fans? Caramelized onions? I am a crazy about all three which is why I love this Caramelized Onion and Goat Cheese Pizza!
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The Dough and the Tools:
Good pizza starts with an amazing dough. The recipe I am sharing can be used the day you make it, or you can allow it to rise slowly in the refrigerator over a two day period. If you would like to see a more in depth tutorial on dough making click here.There are a few items that make pizza making a whole lot easier: a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)
WHY CORN MEAL YOU ASK?
Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion.
After rolling out the the dough we top this pizza with salty prosciutto, sweet caramelized onions, creamy goat cheese and pine nuts! The key to caramelizing onions is patience. Cook them slowly until they are browned, this can take about 25-30 minutes…but it’s so worth the wait! As the liquid in the onions evaporates the natural sugars condense and the onions become sweeter and sweeter! These toppings are the perfect combinations of salty, sweet and savory!
How to Cook Pizza:
I prefer using a pizza stone rather than a metal pan. It cooks more evenly and creates that crispy crust! Always put the stone into a cold oven on the bottom rack and then preheat at 450 degrees for at least a half hour before placing dough on stone. If you add a cold stone to a hot oven it could crack. Notice how well season my stone is. Obviously, I use it a lot!
The Final Touch!
Slice, serve and listen to the raves!
The Recipe: Caramelized Onion and Goat Cheese Pizza!
Tips and what you need: If you would like to see a more in depth tutorial on dough making click here. You will need: a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)
- 1 ¾ cups bread flour (separated)
- 1 ¾ teaspoons instant dry yeast
- 2 teaspoons honey
- ¾ cup warm water
- 1 teaspoons salt
- 1 ½ Tablespoons olive oil
- ¼ teaspoons garlic powder
- Corn meal (for use on the pizza paddle)
- Measure out 1 ¾ cups flour.
- Place ½ cup of the pre-measured flour into a separate large bowl.
- Add water, yeast and honey to bowl (with the ½ cup of flour)
- Whisk and set aside for 5 minutes.
- After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
- Whisk until combined. Add remaining flour one half cup at a time, stirring in between additions with a spoon or rubber spatula until combined.
- When dough is combined, use your hands to knead into a dough ball.
- Turn dough ball out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
- As soon as dough no longer sticks to hands or counter, stop adding flour.
- Knead until dough is smooth and elastic.
- Cover with a dish towel and allow to sit for 15 minutes.
- After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
- If you are using the dough right away, let it rise for another hour and then roll out dough.
- Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling, topping and cooking dough
The Recipe: Caramelized Onions and Goat Cheese Pizza
- Prepared pizza dough for two thin crust pizzas
- 10-12 slices prosciutto (5-6 per pizza)
- 1 cup freshly grated Parmesan cheese
- 8 oz soft goat cheese
- 3 medium red onions, caramelized
- roasted pine nuts (to taste)
- sea salt
- olive oil
- Balsamic glaze
- 2 Tablespoons chives, minced
- Tools, tips and preheat instructions: Place pizza stone in cold oven on bottom rack. Heat oven to 450 degrees for at least one half hour before dough is placed on stone.
- You will need: pizza paddle, rolling pin and flour for rolling out dough. If you made dough two days in advance, remember to let dough sit on counter for a ½ hour before rolling it out.
- Caramelized Red Onions (see page…)
- tablespoon olive oil, 1 Tablespoon butter
- 2-3 red onions, halved, thinly sliced (more if you love onions!)
- pinches sea salt
- /2 teaspoon freshly ground black pepper
- Drizzle olive oil in large nonstick skillet over medium heat. Add butter. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take 20-30 minutes. When onions are nice and brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper.
- Pizza prep: Cover pizza paddle with a thin layer of corn meal. Rollout dough to make a 8-9 inch pie. Place rolled out dough on paddle. Brush dough lightly with olive oil and sprinkle with a layer of Parmesan cheese. Place 4-6 slices of prosciutto on top of cheese. Place half of caramelized onions on top of prosciutto and sprinkle with desired amount of goat cheese. Toss a handful of pine nuts on top. Then sprinkle with chives. Use the paddle to place dough on preheated pizza stone and bake for 8-9 minutes. Remove pizza from oven, allow to rest for one minute then drizzle with desired amount of balsamic glaze (I suggest lots!). Slice and serve. Repeat on second pizza.
- To see more recipes and variations for pizza please visit my blog at www.theorganickitchen.org
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