Goat Cheese Pizza

This goat cheese and caramelized onion pizza is a wonderful combination of sweet and savory with crispy prosciutto, topped with pecans, sage and honey.

Course Pizza

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 260kcal

Author Ryan Beck

Ingredients

Pizza Dough

250 grams all-purpose flour (about 2 cups)
1 teaspoon sea salt
¼ teaspoon dry active yeast
¾ cup warm water

Goat Cheese Pizza

1 tablespoon olive oil
1 medium sweet onions, sliced thinly
4 oz soft goat cheese, crumbled
3 oz prosciutto, julienned
¼ cup parmesan cheese, shredded
⅓ cup chopped pecans, toasted
1 tablespoon fresh sage, finely chopped
1 tablespoon honey
sprinkle of cornmeal

Instructions

Pizza Dough

In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Pizza

Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
Heat medium skillet with 1 tablespoon olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Add a splash or two of water if it is getting browned too quickly.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges. Add the goat cheese and the prosciutto throughout the pizza. Finish topping with Parmesan cheese.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Remove from oven. Top with pecans and sage. Drizzle some honey over top and serve immediately.

Notes

Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

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