After our recent trip to Walla Walla, I’ve got onions on my mind. And, in keeping with my gluten-free experimentation phase, I decided to give pizza a whirl. Okay, I didn’t make the crust. Udi’s did. However, the Walla Walla sweet onions and the herbs used in the herbed goat cheese were grown right outside my back door. Now all I need is a goat.
Take the road less traveled,
Gluten-free pizza with caramelized Walla Walla Onions, pear and herbed goat cheese recipe
Note: This pizza crust is very thin.
- One Udi’s gluten-free pizza crust (they come in a package of two), defrosted
- 1/2 cup caramelized onions (recipe below)*
- 1/2 cup herbed goat cheese (recipe below)*
- 1/2 pear, thinly sliced
- Olive oil
- Optional: drizzle of aged Balsamic vinegar
- Optional: chive blossoms
*Amounts can be varied to suit your taste
How to construct your pizza:
- Preheat oven to 375 (per Udi’s directions).
- Line a baking sheet with parchment paper and place the crust on top.
- Brush crust with olive oil.
- Spoon caramelized onion onto the pizza crust and spread it out evenly.
- Place pear slices in a circle on top of the caramelized onions.
- Drop small spoonfuls of herbed goat cheese all over the pizza.
- Bake for 7-10 minutes until crust is golden.
- Before serving, sprinkle a handful of chive blossoms on top.
- Slide onto cutting board and slice.
Caramelized Onions* (Note: This recipe makes enough caramelized onions for one small pizza. If you want to make a bigger pizza, or two pizzas, double the recipe)
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil* (You can also use 2 T oil and skip the butter)
- 1/2 pound of Walla Walla or sweet Vidalia onions (roughly 1 medium onion; my garden Walla Wallas were much smaller so I used more)
- 1 teaspoon brown sugar
- 1 tablespoon water
How to Caramelize Onions:
- Cut the Walla Walla onions into thin slices. I personally like to cut my onions into rings.
- Add the butter and oil to a cold non-stick skillet; melt butter over high heat.
- Once the butter melts, stir in the onions and brown sugar.
- Let the onions cook; stir on occasion until the onion soften down and are slightly wilted. This should take about 5 minutes.
- Reduce the heat to medium and cook. Stir often until the onions turn deep brown in color. Depending on the amount of onions you use, it can take up to 50 minutes to cook down and caramelize onions. Patience is a virtue.
- Once the onions are caramelized and you achieve the color you are looking for take it off the heat. I like mine mahogany colored.
Note: Don’t stare at the clock. Instead, pay close attention to the pan. If you want caramelized onions, not burnt onions (which I have made on occasion), stir often and check to make sure the onions are not getting burnt. I can’t stress this enough. Once the onions start to brown, they can burn quickly. You’ve been warned.
Herbed Goat Cheese
- Log of goat cheese
- Olive oil
- Herbs (assortment that might include any/all of the following: thyme, basil, rosemary, chives, sage, parsley), a few tablespoons chopped.
- Put a log of goat cheese in a bowl; add a healthy drizzle of olive oil and mix in a few tablespoons of minced, fresh herbs.
Want to drool over more deliciousness? Check out Wanderfood Wednesday!