Sunday, May 22, 2011
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)
If you like goat cheese, you'll love this pizza. Sun-dried tomatoes and black olives provide a great contrast to the earthy tang of the goat cheese and the creaminess of the mozzarella.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons 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
4 ounces goat cheese, crumbled
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
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 olives and sun-dried tomatoes. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing.
-- 3-4 servings
Note: For a smaller appetite, try our 10-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)