Goat Cheese And Caramelized Onion Pizza

5 from 17 votes

Goat Cheese And Caramelized Onion Pizza

Take your next homemade pizza night to new gourmet heights with this goat cheese and caramelized onion pizza. I use whole wheat flour for a sturdy base with a slight nutty taste that complements the creamy goat cheese and sweet caramelized onion. This is the recipe I come back to when I want to impress guests, or treat myself to a pizza with a touch of fanciness.

Prep Time55

Cook Time15

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 171kcal

Author: Anjali Shah

Equipment

Ingredients

Instructions

Prepare the Pizza Dough

Prepare the pizza base by mixing together the water, honey, and yeast in a small mixing bowl, stir and set aside for 10 minutes to allow the yeast to start to foam.
In a separate mixing bowl whisk together the flour and salt.
When the yeast mixture starts to foam, pour it into the flour mixture along with the oil. Stir to form a dough.
Remove the dough onto a floured work space or cutting board and knead for 2-3 minutes. Return the dough to the mixing bowl. Cover and rest the dough for 30-45 minutes to allow it to double in size.

Prepare Caramelized Onions

While the dough is resting, prepare the caramelized onions by heating the oil in a skillet over medium heat. Sauté the onions for 2-3 minutes then reduce the heat, continue to stir as they cook for 10 minutes, adding a little water to stop them from sticking to the base of the skillet. Add the coconut sugar and balsamic vinegar and stir through.
When the onions have completely caramelized, remove from the heat, season with salt, and set aside to cool.

Assemble Pizza

Preheat the oven to 390 degrees F / 200 C. If using a pizza stone, place it into the oven to heat.
When the dough has doubled in size, remove it from the bowl and spread the dough into a 12 inch round on a tray lined with baking paper or divide and roll into 2 smaller pizzas.
Top the pizza base with the caramelized onion, crumbled goat's cheese, and fresh thyme.
If using a pizza stone transfer the prepared pizza onto the pizza stone or cook the pizza as it is on the baking tray for 15-20 mins or until cooked.
Remove from the oven, cut into 8 even pieces.

Video

https://youtu.be/qXkBDJYDOfA

Goat Cheese Pizza With Caramelized Onions (https://youtu.be/qXkBDJYDOfA)

Notes

My #1 Secret Tip for this goat cheese and caramelized onion pizza recipe is to keep the water for the yeast warm, never hot. If the water is too hot, it can kill the yeast and prevent it from activating, which means the dough will not rise and the crust will be dense and tough. I aim for water that is just warm to the touch.
Slice onions with the grain: I cut the onions from root to tip rather than across so that I have longer strands that hold together nicely as they cook. Onions that have been sliced against the grain break down into shorter pieces that can become mushy before they fully caramelize.
Use a heavy-based pan for the onions: A thin pan creates concentrated heat spots, which may cause the onions to burn in patches. A cast-iron skillet or heavy stainless steel pan disturbs the heat more consistently, which is important for the caramelizing.
Dock the dough: I use a fork to prick the surface of the rolled-out dough a few times before adding the onions and cheese. This stops large air bubbles from puffing up under the topping as they bake.
Do not overcrowd: I spread the toppings in a thin layer so the crust can cook through. Too many toppings can trap moisture, which creates steam and leads to a soggy base.
Preheat baking sheet: For an extra crispy base, I preheat my baking sheet before adding my dough. This starts the cooking process immediately, which gives me a similar result as a pizza stone would.

Nutrition