{"id":4235,"date":"2012-02-27T06:56:23","date_gmt":"2012-02-27T13:56:23","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=4235"},"modified":"2014-05-04T08:48:27","modified_gmt":"2014-05-04T13:48:27","slug":"caramelized-onion-and-goat-cheese-pizzette","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2012\/02\/27\/caramelized-onion-and-goat-cheese-pizzette\/","title":{"rendered":"Caramelized Onion and Goat Cheese Pizzette"},"content":{"rendered":"
The concept for these little pizza\/tarts came from a family recipe. My cousin, Riad Nasr, is a world class chef and quite often the source of inspiration in my kitchen. He practices his craft in New York City at a line-up of crazy-popular restaurants including Pastis, Minetta Tavern and Balthazar. Several years ago he wrote the Balthazar cookbook and included a savory tart with herby caramelized onions and goat cheese. I made it and fell in love. When Jeff and I decided to write our Pizza book I knew this flavor combo would be fantastic as a pizza. I’ve made it in several classes that we’ve taught to rave reviews, so I thought I would make it with you here.<\/p>\n
The key to this pizza is caramelizing the onions. You can speed up the process by using a slightly higher heat and adding a touch of sugar, but for this recipe we’re going the old fashion route and doing it slow. I admit this may take a few more than 5 minutes, but I think it’s worth it. For those of you looking for a speedier version you can find one on page 108 of Artisan Bread in Five Minutes a Day<\/a>.<\/p>\n Balthazar Goat Cheese and Onion Pizzette (page 156 Artisan Pizza and Flatbread in Five Minutes a Day<\/a>)<\/p>\n 1 pound dough ( I’ve used the olive oil dough p. 61, cornmeal dough on p. 86 and gluten-free dough p. 96, but any non-sweet dough in the book will work.)<\/p>\n 2 tablespoons olive oil<\/p>\n 2 medium yellow onions, peeled and cut into 1\/8-inch-thick slices<\/p>\n 1 bay leaf<\/p>\n 2 teaspoons fresh thyme (or 1 teaspoon dried)<\/p>\n Salt and pepper to taste<\/p>\n 4 ounces chevre (soft goat cheese), room temperature<\/p>\n 4 ounces cream cheese, room temperature<\/p>\n 1 egg yolk<\/p>\n <\/a><\/p>\n In a skillet over medium-low heat, add the olive oil, onions, bay leaf, thyme, salt and pepper.<\/p>\n <\/a><\/p>\n Cook slowly, stirring every few minutes.<\/p>\n <\/a><\/p>\n As the onions cook they will lose their moisture and stick to the pan. If so, add a few tablespoons of water and continue to cook.<\/p>\n <\/a><\/p>\n Repeat this as often as necessary and cook until the onions are golden, this may take about 30 minutes. Remove from heat and cool. The onions can be made a few days in advance. (They store well, so I suggest you make a large batch and have them on hand to eat with everything from this pizza to a topping for your burgers.)<\/em><\/p>\n To make the cheese topping:<\/p>\n In a medium bowl, mix together the chevre, cream cheese and egg yolk until it is very smooth.<\/p>\n To bake the pizzettes:<\/p>\n You can either bake them on two cookie sheets, which have been lightly greased with olive oil or directly on a preheated Baking Stone<\/a>.<\/p>\n <\/a><\/p>\n Divide the 1-pound piece of dough into 6 equal pieces and form them into balls.<\/p>\n <\/a><\/p>\n Roll the dough balls out into 1\/8-inch-thick circles. (If you are baking on the stone, only roll out as many dough balls as will fit on the stone at one time.) Top each with about 2 tablespoons of the cheese mixture and 2 tablespoons of the onions. Sprinkle with a dash of salt.<\/p>\n