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Caramelized Onion Pizza
with Goat Cheese and Arugula
The secret to this tasty pizza is the caramelized onions! Our cheater's version has the sweet and savoury onions ready in less than 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
85 g
Baby Arugula
340 g
Red Onion
280 g
Whole Wheat Pizza Dough
(Contains Gluten, Soy)
113 g
Goat Cheese
(Contains Milk)
2 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Tomato Pizza Sauce
unit
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
unit
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to bake the pizza) and remove the pizza dough from the fridge. Start prepping when the oven comes up to temperature!
Caramelize the onions: Wash and dry all produce. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to low, then add sugar and 1 bottle vinegar (double for 4 people.) Cook, stirring occasionally, until slightly caramelized, about 18-20 min.
Roll the dough: Meanwhile, sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out the dough into a rough ¼-inch thick circle (about 12-inch across.) Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets - one for each pizza dough.)
Assemble pizza: Spread the tomato sauce thinly over the pizza dough. Top with the caramelized onions and crumble over as much goat cheese as you like. Return pizza to the oven until cheese is melted, 4-5 min.
Meanwhile, toss half the arugula with 1 tbsp of vinegar (DO: measure out and double for 4 people) and a drizzle of oil in a medium bowl. Season with salt and pepper.
Finish and serve: Top the pizza with remaining arugula and a drizzle of oil. Cut the pizza into slices and serve alongside balsamic-arugula salad. Enjoy!
