Four-Onion Pizza with Goat Cheese

Four-Onion Pizza with Goat Cheese
Jane Bruce

For this recipe, I wanted to celebrate the many shades of onions. By combining these four different varieties with a generous serving of fresh goat cheese, one could not dream up a more aggreeable smathering of toppings. 

Warning: this recipe will make you cry. 

Click here to see 15 Better Than Takeout Pizza Recipes.

2
Servings
881
Calories Per Serving
Deliver Ingredients

Ingredients

  • portion of pizza dough at room temperature
  • 8  Ounces  shallots, thinly sliced
  • 4  Ounces  fresh goat cheese
  • 1/2  bunch chives, thinly sliced
  • leeks, white parts only, sliced thinly
  • 1  Dash of  red pepper flakes
  • 5  Tablespoons  extra-virgin olive oil
  • yellow onion

Directions

Preheat oven to 375 degrees.

Place yellow onion and 2 tablespoons of olive oil in a medium skillet and cook over low heat, stirring occasionally for about 20 minutes, or until onions are soft and caramelized. 

Meanwhile, flatten pizza dough with your fingertips on a lightly floured surface. Forming a rectangle, continue to stretch the dough until it is about 12 inches long and 8 inches wide, or slightly smaller than a standard-size baking pan. Transfer the dough carefully to parchment-paper-lined baking sheet or pan. Drizzle 3 tablespoons of olive oil, 2 ounces of goat cheese, and red pepper flakes evenly atop the dough. Bake for 10 minutes.

Meanwhile, turn the heat up to medium and add leeks and shallots. Cook 5-10 minutes or until the onions have softened. 

After 10 minutes of baking, remove pizza dough from oven. Top with onion mixture and remaining goat cheese, then sprinkle with chives. Bake for an additional 20-25 minutes, or until brown and crisp at edges. 

Bon appetit! 

Nutritional Facts

Total Fat
84g
100%
Saturated Fat
57g
100%
Cholesterol
124mg
41%
Protein
31g
67%
Vitamin A, RAE
228µg
33%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
180mg
18%
Choline, total
86mg
20%
Folate, total
9µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
6mg
43%
Phosphorus, P
359mg
51%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
309mg
21%
Vitamin D (D2 + D3)
1µg
7%
Water
88g
3%
Zinc, Zn
4mg
50%

Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Onion Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.