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