At the end of the week, I gotta get one more comfort food recipe out to you. This one is a version of my extra-thin-crusted pizza, but the toppings were so different that I decided it deserved its own post. This is similar to the German tarte-flambée, which is basically a very crispy dough topped with sour cream and bacon, and a bit of leek. I didn’t aim for that 100%, but it turned out a bit like that. Minus the bacon. Minus the sour cream. Minus the leek.
It’s vegetarian, but not vegan – and I’m afraid there isn’t a way to veganize this one. Sorry to all you vegans out there! Perhaps use the caramelized onion recipe to top a pizza with cashew cheeze and go from there? I don’t mean to sound patronizing, but I feel like this recipe is based on so much cheese that there is no way around it. But I will gladly hear about your versions, so please don’t back down.
This pizza is baked very quickly (in only 10 minutes). but needs a tad bit of preparation time. The dough needs to rise, and the toppings need to be sliced, crumbled, grated, and mixed. You’ll need a very sharp knife for all the slicing (tomatoes, chili, onions), as the toppings for these pizza will all be spread out very “thinnly” to achieve an extremely light and crispy pizza. It’s worth the prep time, though:
It doesn’t have a tomato sauce base, but I used some tomato-infused sunflower oil below all this goodness on top. I wanted this pizza to be a bit different, hence I only used sliced tomatoes, but no actual tomato sauce. If you have issues with tomatoes, you could actually leave them out entirely and add more cheese instead. Or zucchini sliced very thinly. Feel free to make this your own!
I made about 1 1/2 batches of the dough recipe linked here, as I was making this recipe for both my sister and me. It yielded 2 thin pizzas; in fact, they were so thin, that we both managed an entire pizza each! So, keep that in mind when looking at the ingredient list; if you’re only making 1 serving, reduce the amount of toppings slightly, or top your pizza with a bit more than we did – both works just swell.
Step 1: Assemble your ingredients and cut/grate/chop them.
Step 2: Mix together your goat’s feta topping.
Step 3: Roll out the dough, making a mess in your kitchen.
Step 4: Top your pizza.
Step 5: Bake your pizza.
Step 6: Eat your pizza. 🙂
Caramelized Onion Goat's Cheese Pizza
- 1 1/2 times this dough recipe (use the yeast version, not the baking powder one!)
- 1 onion, sliced thinly
- 8 cherry tomatoes, sliced thinly
- 2-3 green onions, sliced thinly
- 75-80g goat’s feta
- 1/2 green chili, sliced thinly (optional, but recommended)
- 2 tsp. honey
- 1/4 tsp. freshly ground pepper
- 1 tsp. oregano (dried)
- 1-2 tsp. tomato-infused oil (or olive oil)
- 1 tsp. herbal salt
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 30-50g grated goat’s cheese (depending on how cheesy you want your pizza!)
1. Prepare 1 1/2 times the dough recipe linked in the ingredient list above, and allow it to rise according to the linked instructions. While you are waiting on your dough, prepare your toppings.
2. Slice your onion, green onions, tomatoes, and chili. In a small pan, sautée the onion rings with 1 tsp. of honey. Once they are glassy but still have a bit of bite, take them out of the pan and set aside.
3. In a small bowl, crumble the feta and mix with 1 tsp. of honey, oregano, 1/4 tsp, of pepper, and the sliced chili. You may need your hands to re-crumble the mixture after you mix in the honey, as it tends to just form one large ball.
4. Grate the goat’s cheese, and, if your dough has risen, roll out two equally sized pizza crusts.
5. Preheat oven to 225°C. Spread up to 1 tsp. of tomato-infused oil on each pizza crust, then start topping by adding the crumbled feta, then the tomatoes and green onions, and finishing with the goat’s cheese.
6. Sprinkle with the herbal salt, paprika, and cayenne pepper (1/2 a teaspoon on each pizza), and bake for 10 minutes.
Crunchy, extra-thin, with a mixture of caramelized sweetness combined with the savory, salty flavor of feta and goat’s cheese. The chili adds a slightly spicy taste, and the tomatoes provide enough “juice” for the pizza not to be too dry. You’ll gobble up the entire thing in no time, but won’t feel overly full, as this pizza is so light and crisp that it’s almost like eating potato chips! This is comfort food at it’s best. Seriously!