Saturday, December 4, 2010
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)
This pizza features a lovely blend of Mediterranean flavors - goat cheese, sun-dried tomatoes, and olives.
Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.
1 Thin and Rich Pizza Crust (10-inch)
1 tablespoon extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3 ounces goat cheese, crumbled
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme
Preheat oven to 400 degrees Fahrenheit.
Shape the pizza crust on a baking sheet.
In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.
Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the sun-dried tomatoes and olives. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.
Bake for 10-15 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing and serving.
-- 3-4 servings
Note: For a heartier appetite, try our 12-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)