Caramelized Onion and Goat Cheese Pizza
Pizza is a big deal in our house. Nothing screams Friday night to me more then pizza.
Lann and I like to make it on the grill or in our uuni during patio season and on our
pizza stone in the colder months.
No matter how we are making our pizzas, this particular pizza is always on the
menu; especially in the summer when onions and fresh parsley fill our community
supported agriculture box.
The caramelized onions are a little more time consuming then most pizza toppings
but they are worth it. Don’t rush the caramelizing process, low and slow is the key.
When the onions blend with the goat cheese and the parsley it is pure heaven, trust
me on this one. I know it sounds a little crazy for a pizza topping.
1 pizza crust of your choice
Pizza sauce – enough to cover the crust to your liking
2 tablespoons Olive Oil
1 large Onion, thinly sliced
4 oz of Goat Cheese
1 large handful of fresh Parsley, finely chopped
About a half an hour before you want to make your pizza begin caramelizing the
onions. You do not want to rush this process. To caramelize the onion, pour the olive
oil into a nonstick fry pan. (I have found that my cast iron skillet does not work well
for this.) Once the oil is hot, add the onions. Cook the onions on low heat, stirring
occasionally until the onions are soft and a dark golden color.
When Lann and I make pizzas we like to use the method of placing the crust on the
pizza stone, grill or uuni, letting that side get nice and crispy and then flipping the
crust and quickly put on all the toppings and popping it back in. We find that this
gives us the best chance at a crispy crust.
For this pizza you will want to layer on your pizza sauce and goat cheese and let the
pizza cook until it looks like the goat cheese is beginning to melt. Then throw on
your onions and cook the pizza until the onions are warmed through. You want to
add the onions at this late stage because you don’t want the onions to burn.
When the pizza comes out, sprinkle the parsley on top before cutting. There is no
need to be shy with the parsley!