Warm Goat Cheese Balsamic Onion Personal Pizzas Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and just under 100ml warm water then mix to a soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you make the topping. There is no need to let the dough prove for a specific time - just let it sit while you get on with the next step.
• Tip the onions into a non-stick wok and add the oil, 4 tbsp water and balsamic vinegar. Cover with a saucepan lid that sits inside the pan to help the onions soften, then cook for 15 mins, stirring about 3 times and replacing the lid quickly so as not to lose too much moisture. After the time is up, the onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted.
• Take the dough from the bowl and cut in half with an oiled knife, then press each piece into a 25-15 cm oval on a large greased baking sheet with oiled hands. Don't knead the dough first otherwise it will be too elastic and it will keep shrinking back.
• Spread with the spinach followed by the onions, then dot with the cheese and scatter with the olives, thyme and sunflower seeds. Bake for 15 mins until golden and the base is cooked through.

Steps:

• Preheat oven to 400ºF. On a large, dry, metal baking sheet, place your tortillas in a single layer. Place on center rack of oven and heat for 5 minutes. Remove from heat, flip, and heat again on middle rack for an additional 2 minutes. Remove from heat and set aside.
• In the meantime, heat a small non-stick skillet on medium heat. Once hot, add the sliced onions. Toss with tongs for about 2 minutes, until they begin to soften. Add the balsamic vinegar and sauté for an additional 1 to 2 minutes. Turn off heat.
• Evenly divide sautéed onions onto the toasted tortillas. Then crumble the goat cheese (1/2 oz. per pizza) on top. Heat on middle rack of oven for 2 minutes. Remove from heat.
• Top with fresh mixed greens or arugula and a crack of freshly ground black pepper and serve!

Steps:

• To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
• To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
• Preheat oven to 450°F Lightly grease two bake proof trays.
• Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
• Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
• Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.

Steps:

• Preheat oven to 375 degrees F (or according to pizza crust directions on package).
• In a frying pan, heat oil over medium-high heat; saute onion and garlic until softened and golden, about 8 minutes.
• Add vinegar and sugar; stir.
• Add asparagus; cook for 3 minutes.
• Add tomato, basil, salt, and pepper; cook for 1 minute.
• Spread asparagus mixture over whole-wheat pizza crust; top with goat cheese.
• Place pizza directly on middle oven rack (for softer, chewier crust bake on cookie sheet).
• Bake for 6 to 8 minutes or until crust browns.
• Broil for 2 minutes or until cheese begins to bubble.

Steps:

• Preheat the broiler.
• Toss together the onions, vinegar, olive oil, salt, and pepper on a large rimmed baking sheet.
• Broil the onions for 6 to 8 minutes, until soft and slightly caramelized.
• Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Drain on paper towels and set aside.
• Preheat the oven to 500°F, or as high as your oven will go.
• Spread the marinara sauce over the dough, leaving a 1-inch border around the edges.
• Sprinkle with the mozzarella cheese.
• Spread the onions evenly over the dough. Crumble the goat cheese and bacon on top.
• Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted.
• Remove from the oven and let cool for a few minutes before serving.