Caramelized Onion Pizza with Goat Cheese and Arugula

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Caramelized Onion Pizza with Goat Cheese and Arugula has it all…sweet, savory, and salty! Savory goat cheese meets sweet caramelized onions and spicy arugula in this flavor packed pizza. 

Caramelized Onion Pizza with Goat Cheese and Arugula | Bites of Bri

Pizza is one of my favorite foods, but not the delivery kind of pizza though the husband definitely likes that kind too. The gourmet, piled high with delicious toppings, light and crispy, kind. The kind that might remind me a little of our trip to Italy, the pizza with thin crust. You get the picture.

I like pizza for lunch or for dinner, but we mostly end up eating pizza on the weekends. Shocking, right? It is a great go to Saturday or Sunday lunch and, when we pile it high with vegetables, we don’t even need to make a side salad. SCORE!

I first made this pizza one night when I was home alone and I devoured it. I mean, really, devoured it. As in, I had an internal battle about how much more I could possibly eat because it was so good. I ended up going back for seconds and thirds, which I later regretted only slightly due to the so-full-I-might-explode feeling that soon followed. Thank goodness for yoga pants.

I used a simple quick recipe for homemade dough when I made this pizza, but you could easily use dough from the grocery store if you’re looking to skip those steps. In my experience, Trader Joe’s has the best pizza dough if you’re looking for pre-made.

Start by combining the quick rising yeast with water. You’ll want to use water that is really warm, bordering on hot but not hot enough to scald and kill the yeast. Add the honey. Stir to combine and set this aside for 10 minutes, until it gets nice and foamy.

Caramelized Onion Pizza with Goat Cheese and Arugula 24 | Bites of Bri   Caramelized Onion Pizza with Goat Cheese and Arugula 23 | Bites of Bri

If there’s no foam, you either used water that was too cool or old yeast. If there’s no foam, you’ll need to start over because unfortunately, there’s no fixing inactive yeast. This is nice and foamy, just like it should be.

Caramelized Onion Pizza with Goat Cheese and Arugula 22 | Bites of Bri

I used my stand mixer for the dough. If you don’t have one, you can easily kneed the dough by hand and use a wooden spoon for stirring. You’ll need to adjust kneed time according to the looks of your dough, instead of using my proposed timing.

Once the yeast mixture is foamy, add 1 1/4 cups of all purpose flour, salt, and olive oil.  Then, knead the dough until it is smooth. Since I was using my stand mixer, I used the dough hook attachment. A wooden spoon will work if you’re making the dough by hand.

Caramelized Onion Pizza with Goat Cheese and Arugula 21 | Bites of Bri   Caramelized Onion Pizza with Goat Cheese and Arugula 20 | Bites of Bri

Once the dough is smooth, remove it from the mixing bowl. Spray the mixing bowl with olive oil spray and then add the dough back in. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place. During the winter, I usually just set the dough bowl a few feet from my fireplace. You can also preheat an oven to 200 degrees then shut it off and add place your bowl in there. Allow the dough to rise for about an hour, until doubled in size.

Caramelized Onion Pizza with Goat Cheese and Arugula 19 | Bites of Bri

Caramelized Onion Pizza with Goat Cheese and Arugula 18 | Bites of Bri

Preheat the oven to 500 degrees.

While the dough is rising, slice the onions and add them to a saute pan with 2 tbsp butter and 2 tbsp olive oil.

Caramelized Onion Pizza with Goat Cheese and Arugula 15 | Bites of Bri   Caramelized Onion Pizza with Goat Cheese and Arugula 14 | Bites of Bri

Stir every 5 minutes for about 20 minutes until the onions are nicely caramelized. Add 1/4 tsp of salt once they’re caramelized to your liking. If during this process you feel like the onions have a ways to go but are getting dried out, just add a tsp of olive oil.

Caramelized Onion Pizza with Goat Cheese and Arugula 13 | Bites of Bri   Caramelized Onion Pizza with Goat Cheese and Arugula 12 | Bites of Bri

Once the dough has risen, roll it out using your hands or a rolling pin. I used my hands to spread this dough on a well oiled cookie sheet. It was a tender dough, so I just smooshed the dough back together if it broke apart at all. If you wanted to pre-make the dough for another meal, just stop the rising process by placing it in the refrigerator after the one hour rise time. Then, resume your pizza recipe after the dough has come to room temperature for 20-30 minutes when you’re ready to prepare.

Caramelized Onion Pizza with Goat Cheese and Arugula 16 | Bites of Bri

Rub about a tbsp of olive oil across the dough. Place the dough in the oven for 3 minutes to pre-bake. Once the dough has baked for 3 minutes, remove it from the oven and spread the caramelized onions across the dough.

Caramelized Onion Pizza with Goat Cheese and Arugula 11 | Bites of Bri

Sprinkle the parmesan cheese across the onions and crumble the goat cheese all over the pizza.

Caramelized Onion Pizza with Goat Cheese and Arugula 9 | Bites of Bri
Add the prosciutto across the top of the pizza so that it gets nice and crispy. Use prosciutto that is nice and thin.
Caramelized Onion Pizza with Goat Cheese and Arugula 8 | Bites of Bri

Bake at 500 degrees for about 15-20 minutes until the crust is golden and the toppings are crispy.

Caramelized Onion Pizza with Goat Cheese and Arugula 7 | Bites of Bri   Caramelized Onion Pizza with Goat Cheese and Arugula 6 | Bites of Bri
Top with fresh arugula and a drizzle of olive oil when the pizza comes out of the oven and serve.

Caramelized Onion Pizza with Goat Cheese and Arugula 2 | Bites of Bri

 

Caramelized Onion Pizza with Goat Cheese and Arugula 5 | Bites of Bri

Caramelized Onion Pizza with Goat Cheese and Arugula

Prep Time: 1 hour, 10 minutes

Cook Time: 50 minutes

Total Time: 2 hours

Savory goat cheese meets sweet caramelized onions and spicy arugula in this flavor packed pizza. Caramelized Onion Pizza with Goat Cheese and Arugula has it all...sweet, savory, and salty!

Ingredients

  • Pizza Dough
  • 1 1/4 tsp instant yeast
  • 1 1/2 cups All Purpose Flour
  • 1 tbsp honey
  • 1/2 cup water (very warm, bordering on hot)
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • Pizza
  • 1 large yellow onion
  • 2 tbsp butter
  • 3 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1-2 cups of arugula
  • 3 slices prosciutto
  • 3-4 ounces goat cheese
  • 1 pizza dough

Instructions

  1. Start by combining the quick rising yeast with water. Use water that is really warm, bordering on hot but not hot enough to scald and kill the yeast. Add the honey. Stir to combine and set this aside for 10 minutes, until it gets nice and foamy. If there's no foam, you either used water that was too cool or old yeast. If there's no foam, you'll need to start over.
  2. Once the yeast mixture is foamy, add 1 1/4 cups of all purpose flour, salt, and olive oil. Then, knead the dough until it is smooth. Since I was using my stand mixer, I used the dough hook attachment. A wooden spoon will work if you’re making the dough by hand. Once the dough is smooth, remove it from the mixing bowl. Spray the mixing bowl with olive oil spray and then add the dough back in. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place. During the winter, I usually just set the dough bowl a few feet from my fireplace. You can also preheat an oven to 200 degrees then shut it off and add place your bowl in there . Allow the dough to rise for about an hour, until doubled in size.
  3. Preheat the oven to 500 degrees.
  4. While the dough is rising, slice the onions and add them to a saute pan with 2 tbsp butter and 2 tbsp olive oil. Stir every 5 minutes for about 20 minutes until the onions are nicely caramelized. Add 1/4 tsp of salt once they're caramelized to your liking. If during this process you feel like the onions have a ways to go but are getting dried out, just add a tsp of olive oil.
  5. Once the dough has risen, roll it out. I used my hands to spread this dough on a well oiled cookie sheet. It was a tender dough, so I just smooshed the dough back together if it broke apart at all. If you wanted to pre-make the dough for another meal, just stop the rising process by placing it in the refrigerator after the one hour rise time. Then, resume your pizza recipe after the dough has come to room temperature for 20-30 minutes when you're ready to prepare.
  6. Rub about a tbsp of olive oil across the dough. Place the dough in the oven for 3 minutes to pre-bake.
  7. Once the dough has baked for 3 minutes, remove it from the oven and spread the caramelized onions across the dough. Sprinkle the parmesan cheese across the onions and crumble the goat cheese all over the pizza. Add the prosciutto across the top of the pizza so that it gets nice and crispy. You’ll use to use prosciutto that is nice and thin.
  8. Bake at 500 degrees for about 15-20 minutes until the crust is golden and the toppings are crispy.
  9. Top with fresh arugula and a drizzle of olive oil when the pizza comes out of the oven and serve.

Notes

Cut the cooking time down to 50 minutes total if you use a pre-made dough. Caramelized onions freeze really well, so if you're up for the investment in time, caramelize a few onions and then freeze them for use later. That could cut the time down on this pizza to slightly more than 20 minutes!

http://bitesofbri.com/2014/03/caramelized-onion-pizza-goat-cheese-arugula/

Dough recipe from Iowa Girl Eats by way of Half Baked Harvest

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

  1. says

    I’ve made a similar pizza in the past. In my mind it called for pizza dough which I purchased. Lo and behold, the recipe called for pita or something I didn’t have. I Googled and found this recipe which I love because it also has prosciutto which my other recipe did not. While I don’t have it on hand today, you can be sure the next time I make this pizza I’ll add the prosciutto. Thanks for the tip!

  2. Carley says

    I made this for the second time tonight. This was so delicious! For a little extra spice I drizzled it with a sriracha honey glaze after topping it with the arugula. It added just he right amount of heat. Will definitely make this over and over. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>