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.
I’ve posted the link about the contest on Twitter.
The Red Wagon Cafe on East Hastings, off Nanaimo Street, has awesome weekend brunch. I like the Truckers Breakfast: Two eggs, sausage, potatoes, pancakes and toast. Yummy.
@greenurlifenow
YES! i love the trucker’s breakfast too.
also, i tweeted the link! (@joey_arm_strong)
tastiest breakfast i had last year was at Calvin’s Cafe in west vancouver – rosti with poached eggs & hollandaise sauce. but if west vancouver doesn’t count as vancouver, then JJ Bean makes the most amazing butter tarts – crispy buttery crusts with a gooey delicious filling.
Sure, West Van counts! Good tips 🙂
Sure, West Van counts! Good tips 🙂
I tweeted this giveaway at whaturmissing
Mochikas Peruvian Cafe at corner of pine and 5th has the best peruvian food. Try their ceviche and chupe de mariscos.
I have had their ceviche, and you’re right – it’s incredible!
I shared this giveaway on Facebook (Jennifer Margaret)
I tweeted this giveaway @jbinvan
Butter Bakery on Dunbar in Vancouver has the most amazing home made oreos and peanut butter marshmallow bars 🙂
Peanut butter marshmallow bars?! YUM!
shhh! the best coffee in Vancouver can be found at Cafe Prado on Commercial Drive