Tuesday, May 1, 2012

Caramelized Onion + Goat Cheese Pizza

This pizza is a tribute to a dish at one of our favorite restaurants, Felicia Suzanne's, in downtown Memphis, Tennessee. Felicia is a confident and talented chef whose eponymous restaurant just celebrated its 10-year anniversary. One of our favorite things that she serves is this precious little goat cheese and onion tart. It's a piping hot mix of caramelized onions and soft goat cheese nestled inside of a corneal crust. The whole thing is topped with a ton of basil. It's heaven.

Here, that same idea is put into pizza form. The result is a quiche-like pizza topping that is pretty unique and quite delicious. We had this dish for dinner, but it would be right at home at brunch too. So, go try the original dish, and then make this one at home. You'll love both.

Caramelized Onion + Goat Cheese Pizza

1 tablespoon unsalted butter
4 cups thinly sliced white onion
2 tablespoons vegetarian Worcestershire

1/2 teaspoon dried thyme
1 cup white wine (like Pinot Grigio)
5 ounces soft goat cheese (like Whole Foods 365 brand)
1 large egg

Maldon sea salt and cracked black pepper (to taste)
1 10-inch pizza crust (store bought or use our recipe)
1 tablespoon yellow cornmeal
1/2 cup fresh basil leaves (to garnish)

In a large frying pan over medium-low heat, melt the butter and add the onion in an even layer. The secret to this dish to to cook the onions slowly to allow the natural sugars to come out and become caramelized. This process will yield a deep flavor. It takes some patience, but it's worth it. Allow the onions to cook undisturbed for about 30-45 minutes. Check the pan every once in a while to make sure they are browning, not burning. You want the bottom layer to have a nice deep brown color before you move on to the next step. Add the Worcestershire sauce, thyme, and the wine. crank the heat up to medium-high and start to reduce the mixture. Keep stirring so nothing scorches. Once most of the liquid has evaporated, remove pan from the heat and allow the onions to cool. They should be soft and caramel-colored at this point.

Preheat your oven to 550 with a pizza stone in place. Allow the oven to preheat for at least 25 minutes. In to the work bowl of your food processor, place the onion mixture, goat cheese, egg, and season with salt and pepper to taste. Pulse food processor until all ingredients are well incorporated. Place the par-cooked pizza dough on your pizza peel that has been sprinkled with corn meal or lined with parchment. Spread the onion and goat cheese mixture evenly over the crust. Slide pizza onto the stone and cook for 5-7 minutes or until the goat cheese and onion mixture is set. Remove from the oven and allow to cool for 5 minutes before topping it with basil and slicing it with a pizza cutter. (Makes 2 servings.)


Kenner said...

Great. I just drooled all over my company issued iPad. Sounds so good. Going to have to try it this weekend.

Kenner said...

Great. I just drooled all over my company issued iPad. Will have make this soon. Sounds absolutely delicious.

Purevegetarianbites said...

Love your blog, beautiful pictures.


Purevegetarianbites said...

Love your blog, beautiful pictures


www.thekitchenandthebicycle.com said...

Hey, your blog is fabulous. Every time you post a new pizza recipe I have a good day. Coincidence? I think not.

Bibbit said...

YUM! That pizza looks so delicious. I am inspired to make a veggie-pizza of my own for dinner tonight. If it is half as scrumptious as this looks, even my meat-loving family will devour it!


Aleash said...

This looks delicious! Just found your blog and its great! Thankyou! Aleasha

Fulham pizza said...

If you love simple food that’s easy to cook while tasting excellent the Margherita Pizza is the way to go. Use bright cherry tomatoes to make the colors pop out on this pizza even more.