Caramelized Onion, Spinach and Goat Cheese Pizza

This was another pizza from the wine exchange I hosted. I have used caramelized onions often in appetizers, like caramelized onion bruschetta and caramaelized onion dip. I was trolling the internet looking for a way to translate this to a pizza and I discovered this recipe on Foodess.  It seemed like the perfect way to serve sweet caramelized onions on a pizza.  To make things easier, I prepared the onion and spinach pizza the day before the party and stored it in an airtight container.  That way, all I had to do was top the pizza when it came to party time.  We still didn't end up eating pizza until 10 pm, but that is a whole different story.

Caramelized Onion, Spinach and Goat Cheese Pizza

1 large sweet yellow onion (about 1 pound), halved and thinly sliced
3 tablespoons butter
1 tablespoon white wine vinegar
2 cups baby spinach
Your favorite pizza dough
½ cup shredded mozzarella
¼ cup shredded Parmesan
3 tablespoons soft goat cheese

Place your pizza stone in the oven and preheat the oven to 450 degrees. In a large skillet, heat the butter over medium heat. Add onions and cook over low heat until softened and caramelized. Add the vinegar and stir to combine. Season to taste with salt and pepper. Add the spinach and sauté until wilted.

Prepare your pizza crust on a piece of parchment paper. Brush dough with olive oil and top with the mozzarella, Parmesan, onions and spinach. Dot with the goat cheese. Transfer the pizza with the parchment paper to the oven and bake for 15 minutes, until golden brown and bubbly.

Pin It Now!

Caramelized Onion Bruschetta

I adapted the caramelized onion dip recipe to transform it into a simple appetizer. The onions can be made in advance and warmed in the microwave before assembling. This is a really easy recipe to make and who doesn't love sweet onions?

Caramelized Onion Bruschetta
makes 36

2 large Vidalia onions
4 tablespoons unsalted butter
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces goat cheese
1 baguette

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.

Slice the baguette into ¼” slices and toast under the broiler for 1 to 3 minutes, until just browned. Cool.

Spread goat cheese onto each toast and top with a heaping spoonful of the caramelized onion mixture. Sprinkle with fresh ground pepper and serve.

Pin It Now!

Goat Cheese and Tomato Dip

This dip is so simple and can be varied easily. It has been in my recipe file for years and I am not quite sure where it originated from to give them proper credit for it. Some variations I have tried and enjoyed are making the marinara a rosa with a touch of cream, actually making a marinara sauce in place of the tomatoes and brushing the baguette slices with oil and rubbing with garlic. This is always a hit at girly get togethers, if you like goat cheese, then this dip is for you.

Goat Cheese Marinara
printable recipe

1 log of goat cheese
1 can (14.5 ounces) of diced tomatoes
1 French baguette, sliced on the bias

Preheat oven to 425. In a small baking dish, pour the tomatoes into it and nestle the goat cheese log into them. Bake for 20 to 25 minutes, until goat cheese begins to brown. Serve with baguette slices (toasting optional).

Pin It Now!

Tomatoes with Chive Goat Cheese

Tomatoes with Chive Goat Cheese

1 package sweet grape tomatoes
4 ounces of goat cheese
2 tablespoons of chives

Allow goat cheese to soften. Snip the chives with kitchen shears into quarter inch pieces. Stir chives in goat cheese. Slice each tomato in half lengthwise. Add the cheese to a ziploc bag, snipping off the corner. Using the ziploc, pipe a dollop of cheese on each tomato. Garnish with a chive piece.

Pin It Now!