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Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. I stubble on the pizza until I saw Goat Cheese! Absolutely loved this recipe. No, but really, this caramelized pizza is the best. I made this today and loved it. 8 %, Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza. so it can get quite crowded here too. I did add an Arugula & Basil salad on top and drizzled the balsamic vinegar reduction on top. Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. this way at least we keep our hands on our own pizza; we have been known to fight over it. The changes I want to make next time: cut the onion rings in half (to make the eating process less messy), and tear the basil and combine with the goat cheese (so it is part of the spread and won’t fall off the top of the pizza while taking a bite). Thankfully they’re not the destructive tornado type, more the “come in make things a little messy and love on you” type. Heat olive oil in a large nonstick skillet over medium-high heat. John has six siblings and he’s the oldest, and every time we get together with his family we joke that it’s like chasing a tornado. I love this recipe!! Set aside to cool completely. Uncover and cook for 11 minutes or until golden brown, stirring frequently. ). Abby prefers more adventurous types like BBQ chicken, and the other half of the group seems to be all about the cheese. Perfection! Should I sautee the spinach? Adding bacon and going to throw the pizza in the smoker to cook. Oh my goodness, what a huuuuge family! It was really good. In the meantime, spoon goat cheese into a bowl and add a splash of milk or water to thin so it’s spreadable. Notify me of followup comments via e-mail. Jason and I are a family of 10 (parents, grand children, spouses, etc.) Among all pizza types we made ,kids and everyone loved this simple recipe. We will definitely be making this again! Remove flatbread from oven and spread with goat cheese and top with onions – I used all of the onions but use less and reserve the leftovers if you prefer. Thankfully, we don’t make personal pizzas – we just eat what we’re served. I used a pizza stone, followed the preheating instructions and prebaked the flatbread for 5 minutes. Cover to keep in the moisture if they begin to look dry – add a splash or two of water if they’re getting too brown. Set aside once cooked. YUm! Sounds delicious! I didn’t want to decide between arugula and basil so I added both. It looks like my platonic ideal of pizza. I opted for a, (I used Flat Out brand, whole wheat - use gluten-free for GF eaters). Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. I used to make the same thing years ago; same flatbread too. I’m OK with that. If using a pizza stone, place the stone in the oven as it preheats. Season with salt and pepper. I just made this with ciabatta flatbread crust from Trader Joe’s and I think it’s the best thing I’ve ever eaten. We used fresh pizza dough for the crust and added fresh basil and a balsamic reduction on top. Next time I make them planning to add portobello mushrooms. Am I missing something. I had to modify this recipe so I could use what I had on hand. Add onion; cover and cook for 3 minutes. Place half of caramelized onions on top of prosciutto and sprinkle with desired amount of goat cheese… To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Whisk until smooth. The namebrand flatbread came out super hard, barely able to cut it. I’m all about the caramlized onions. Andy Griffith was on, eyes glued to the screen when not shoveling in steamy bites of pepperoni and veggies and crust. You don’t know where it’s headed and how long it will stay and everyone seems to be pulling to go their own direction at every turn. This recipe makes two 11-inch pizzas. Wonderful combination of flavors. I’m going to try again, maybe not prebake. This looks amazing. Clearly, personal pans were the best option. The flavors were great, but the crust was horrible. So we all crowded into the kitchen, narrowly missing each other at each turn, flour covering the counters, each one pulverizing his or her own plot of dough. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. The goat cheese is the finishing touch for this i Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Sauté onion in butter or olive oil over medium heat until soft, stirring frequently. Crispy thin flatbreads smeared with creamy, tangy goat cheese and topped with piles of sweet caramelized onions. John loves pepperoni, lots of it. Once oven is preheated, brush flatbread with olive oil and place on the pizza stone or a baking sheet and “pre-bake” to crisp for about 5 minutes. There were no survivor slices. On half of the mini pizzas I used thinly sliced tomato (thin, so they would warm up within the suggested amount of time). To make the pizza crust, place the flour, yeast and salt in a bowl. The birthday boy got to decide what was for lunch and he picked pizza – smart kid. Season with salt and pepper. Place the pizza crust on a baking sheet. So going to try this. I am totally in love with caramelized onions. Preheat oven to 450°. Cover dutch oven and let caramelize, stirring occasionally for about 25-30 minutes, or until onions are very soft and very brown. I have tried six so far, and all of them have been outstanding! Great flavours. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour. Notify me of followup comments via e-mail. Place back in the oven and bake for 10 minutes, or until the edges appear crisp and the onions and goat cheese have warmed through. The kind I prefer. My wife and I loved it. Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese. Still very few ingredients and very quick. I will make this again! Turn out onto a lightly floured surface and knead until smooth. We also made your watermelon margaritas and the grapefruit spritzers… Yum! I just made this. I can just make them “boring” pizza. It inspired me and I tweaked it this time… I made this with red onion (not caramelized), lemon infused goat cheese that was on sale at Ralph’s and when I reduced the balsamic I added pomegranateand mango vinegar to it! I wish I had the balsmic vinegar I was out. Let us know how it goes in the smoker! Typically I prefer a very standard veggie pizza, but after buying some goat cheese and flat breads for another recipe I couldn’t help but do a little experimenting. Just knock up your soda bread dough and roll out as quickly as possible and continue as per this recipe. And I can’t resist anything involving goat cheese! Total Carbohydrate As is this pizza is stellar, but add a little balsamic drizzle and we achieve perfection. Caramelized onions are so good an typically the only way I really enjoy onions. This pizza looks so good! ), Instant Pot Millet (Fast, Fluffy, Perfect! No, it is not. 24.2 g Really gave it a meaty flavor. I’m a “heavy on the sauce, pile on the veggies, light on the cheese” type. Slice and serve with desired toppings. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE!

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