Caramelized Onion, Pear and Goat Cheese Pizza

I wouldn’t ask this question except to a group of foodies, but have you ever developed a strange fixation with a specific food?

Onion Jam - ArtofNaturalLiving.com

Onion Jam

My strange food fetish is onion jam.  I started buying it years ago, thinking I would make roasted vegetables in a sweet-savory glaze–doesn’t that sound good?  Well, in the end, the sugar caused the vegetables to over-caramelize (burn), and the idea got scrapped.  But I kept buying the jam.   Yup.

With one spoiled jar in the fridge and two unopened in the cupboard, onion jam was a perfect candidate for my Kitchen Cupboard Spring Cleaning Challenge.  I did an internet search to get ideas on what to do with onion jam and that is how today’s Caramelized Onion, Pear and Goat Cheese Pizza was born.  I even had the pears!

Pears - ArtofNaturalLiving.com

Pears

The pizza was a great success in our household–except for my  youngest who took just one piece, then ate it entirely with a wrinkled up nose.  Daughter #2 actually asked if I could make a second pizza, and declared that if I kept cooking foods like this, it would be hard for her to go away for college.  I told her that I’d be sure to make some bad things too.

Caramelized onion, pear and goat cheese pizza

Pizza, Served

If you don’t have onion jam in your pantry (doesn’t everyone impulsively stock onion jam?),  you can sauté a couple of sliced onions in butter with a little balsamic vinegar until golden, and season with salt & pepper for a simple home version.  Of course, if you should happen to have onion jam in your pantry or a sudden desire to start acquiring it, it makes the recipe super easy.

Caramelized Onion, Pear and Goat Cheese Pizza

Caramelized Onion, Pear and Goat Cheese Pizza

Caramelized Onion, Pear and Goat Cheese Pizza

Makes 2 thin crust pizzas  that will fit on cookie sheets

Ingredients

  • 1 lb pizza dough (prepared or make your own), divided in two
  • 1/2 c onion jam  or 2/3 c homemade caramelized onions (1/4 – 1/3 c per pizza)
  • 2 pears (1 per pizza)
  • 7-8 oz goat cheese (I used a 3.5 oz crotin on each pizza)
  • Olive oil
  • Balsamic vinegar

Directions

1.  Roll out dough thinly into two pizzas, pricking each crust with fork (to prevent bubbles from forming).  Place crusts on parchment for easy transfer to oven.

2.  Top each pizza with about 1/4 – 1/3 c of onion jam or caramelized onions.  Slice pears thinly and spread evenly over pizzas.

Layering a pizza

Spread with onion jam, and add sliced pears

3. Top with pinches of goat cheese, then sprinkle with olive oil and balsamic vinegar.

Sprinkle pizza with olive oil and balsamic vinegar

Sprinkle with olive oil and balsamic vinegar

4.  Bake in preheated 425 oven  for about 10-12 minutes or until pear edges are starting to bubble and crust is golden.

 

Caramelized Onion, Pear and Goat Cheese Pizza

Done!

Tip:  Don’t have a pizza paddle to transfer a homemade pizza to the oven?   If you make your pizza on parchment, you can use a cookie sheet to slide it on to a preheated stone (or preheated cookie sheet).

Kitchen Cupboard Spring Cleaning Challenge Tally So Far…

  1. Vegetable (Hearts of Palm) Dip
  2. Super Simple Sugared Nuts
  3. Blueberry Lemon Sugar Muffins
  4. Rustic Rye Bread
  5. Beef Liver
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12 thoughts on “Caramelized Onion, Pear and Goat Cheese Pizza

  1. Amy Tong

    I love the unique flavor combination of this Caramelized Onion, Pear and Goat Cheese Pizza! I love sweet and savory together to I can imagine how good it is. 🙂 The flavor preference is quite different in my family too. Oh well, I’ll just made a side salad when I try this recipe. For sure there’s something for everyone….and I need to go hunt down a jar of onion jam. 🙂

  2. Freeda Baker Nichols

    Well, this certainly sounds inviting. I’ve never heard of onion jam! I’ve never eaten goat cheese that I know of. I used the words – goat cheese – in a poem that’s going on my post Wednesday. You are a clever cook!

  3. Karis

    Looks great! The only thing I’d add are a few toasted walnuts. One of my favorite pizzas is onion confit, chevre and walnuts, which I saw made at a Public Market cooking class.

    1. Inger

      I don’t think that doing this helped cure my fetish 😉 Especially since I have an arugula salad that uses it to that I’ll be following up with!

    1. Inger

      Thanks Grace. You know I hadn’t thought of it before, but I don’t really eat goat cheese by itself either. But I do enjoy adding it to a variety of dishes!

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