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Caramelized Onion and Goat Cheese Pizza!

Hands down my personal favorite! Use dough you have prepared in advance (see pizza dough recipe on pageā€¦) and feel free to improvise with amounts. Be sure to be generous with the balsamic glaze. The glaze is thicker and sweeter than regular balsamic vinegar and puts this already delish pizza over the top!
Course Main Course
Cuisine American
Keyword easy dinner recipe, kid-friendly recipes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Author Linda Spiker

Ingredients

  • Enough prepared pizza dough for two thin crust pizzas. You can use store bought or my recipe linked above. (recipe above)
  • 3 medium red onions caramelized
  • olive oil
  • 10-12 slices prosciutto 5-6 per pizza
  • 1 cup freshly grated Parmesan cheese
  • 8 oz soft goat cheese
  • roasted pine nuts to taste
  • sea salt
  • Balsamic glaze
  • 2 Tablespoons chives minced
  • corn meal (for sliding pizza off paddle and onto stone)

Instructions

  1. Remove prepared pizza dough from the refrigerator and place on counter for 30 minutes before using. Place pizza stone in cold oven with oven rack in bottom position. Turn heat to 450 degrees and allow stone to heat for at least a half hour before placing dough on stone.

  2. Place a large pan on medium/high heat. Add 1-2 tablespoons olive oil to pan. When hot, add onions. Cook, stirring frequently until the onions are really going, then turn heat to medium and keep it there as onions reduce. When onions lose at least half their volume sprinkle with sea salt and pepper to taste. When onions are done (usually 25-30 minutes) turn off heat

  3. Pizza prep: Cover pizza paddle with a thin layer of corn meal. Rollout one dough ball 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.

  4. Use the paddle to place dough on preheated pizza stone and bake for 8-9 minutes. (To transfer dough onto stone: place tip of paddle an ich or so from the back edge of pizza stone, then use a slightly jerky back and forth motion with the paddle, the dough should slide right onto stone)

  5. 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.