Taking an onion and cooking it for a long time over moderate heat does something magical. The pungency so distinct to the onion is totally mellowed into a sweet, caramel flavour, and the texture becomes tender and silky. The only trick to success is patience; the sweetness must be gently coaxed out – this is something you cannot rush.
Once you have accomplished your feat of patience, oh boy, are you in for a treat. They are delicious as a topping for grilled steak or chicken, simmered with beef broth into a french onion soup, or piled onto a burger or sandwich – or, one of my favorites, on a pizza.
Making homemade pizza feels like an undertaking, but if you’ve got a bread maker, it’s a cinch! Just plunk the ingredients into the machine, put it on the “dough” setting, and let it whirl about and rise comfortably while you paint your toenails, run to the market for onions, or walk your dog. Perfect dough every time, ready to be shaped.
Oliver was not impressed with the absence of meat on this pizza. That’s his you’re-a-traitor face.
Caramelized Onion and Goat Cheese Pizza
Ingredients
- 1 lb pizza dough
- ½ cup shredded mozzarella
- ⅓ cup shredded Parmigiano Reggiano
- 2 tbsp soft goat cheese
- ½ bag baby spinach two large handfuls
- 1 large sweet yellow onion about 1 lb, halved and thinly sliced
- salt
- ¼ cup olive oil plus additional for brushing the pizza
- 1 tbsp white wine vinegar
- cornmeal or flour for dusting
Instructions
- Place a baking stone or overturned baking sheet on the lower-middle rack of the oven and preheat to 450°F (230°C).
- Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes. Add the vinegar and stir until evaporated. Season to taste with salt. Transfer the onions to a bowl to cool, then add the spinach leaves to the saucepan; cook, stirring frequently, until just wilted. Set aside.
- Stretch the pizza dough to your desired shape and size. Remove the baking stone or sheet from the oven, dust with cornmeal or flour, and position the dough on top. Brush the dough with olive oil; top with the mozzarella and Parmigiano cheeses, then the onions and spinach, and dot with the goat cheese. Bake about 15 minutes, until the crust is golden and the cheese is bubbling in the centre.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
cristos on hastings has the yummiest (and cheap) souvlaki
The Vancouver farmer markets are a great place for local fair. Be careful of your money though; so easy to spend so much on delicious food!
But what a great way for it to go! 😛
Wow !
50% Off “Happy Hours” is back at the Fairmont Hotel Vancouver Griffins Restaurant.
I can’t afford full price but 50% Off, yes !
Way to go Griffins.
Don’t miss this opportunity.
Great tip, I’ll be using that one …. :o)
Raw Canvas has great selections for their tasting plate… Enough to keep you coming back to try em all!!
And you get to PAINT!! It’s a great place for a party.
If u like BIG desserts then u can’t go wrong with True Confections on Broadway & Alma in Vancouver.
If u like BIG desserts then u can’t go wrong with True Confections on Broadway & Alma in Vancouver.
The Irish Heather in Gastown, has the best Bangers and Mash (British sausages and mash potatoes) in the city!
shared on FB and tweeted (@shsutherland) it…….best place to fill that sweet obsession………7 Sins near Rogers Arena.
Death by chocolate’s cakes are to die for.
Ray V. Misa [email protected]