WEEKDAYS 1e|12c|p

Goat Cheese Pizza with Balsamic Glazed Cipollini Onions

Mario Batali
|
Servings: 4
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easy
|
2+ hr

A ghoulishly delicious pizza from Mario Batali!


  • Ingredients
  • step-by-step directions
Ingredients
For the Balsamic-Glazed Cipollini:
  • 1 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 1 cup small cipollini (peeled)
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 teaspoons sugar
For the Pizza:
  • 1 recipe basic pizza dough (http://abc.go.com/shows/the-chew/recipes/pizza-dough-mario-batali)
  • all-purpose flour (for dusting)
  • 1/2 cup creamy young goat cheese
  • 1 cup Balsamic-Glazed onions (halved)
  • 1/4 Italian parsley (leaves only, to garnish)
  • olive oil (to garnish)
  • high quality balsamic vinegar (to garnish)
Directions
  • For the Balsamic-Glazed Cippollini:
  • Combine the oil and butter in a large saute pan and heat over medium heat until the foam subsides. Add the onions and cook, turning on both sides, 7-9 minutes. Add the vinegar, water and sugar, stirring to dissolve the sugar. Reduce the heat and boil gently, turning the onions occasionally, until they are tender and the liquid has reduced to a syrupy glaze, about 12 minutes. Remove from the heat and let cool. The onions can be refrigerated for up to 3 days, bring to room temperature before using.
  • For the Pizza: Preheat oven to broil. Preheat a 10-inch cast iron skillet to medium-high heat.
  • On a floured work surface and using your hands, begin to press and stretch the dough into a 9 to 10-inch round, adding only enough additional flour to the work surface to keep the dough from sticking; using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to over work the dough; if it resists or shrinks back as your shape it, let it rest briefly before proceeding.
  • Carefully place the dough rounds in the preheated cast iron pan and cook until barely tan on the first side and brown in a few spots, about 2 to 3 minutes. Flip the crust over and cook until the second side is completely dry, about 1 minute longer.
  • Transfer the crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with the remaining dough. Place the par-baked pizza crust on a pizza peel or baking sheet.
  • Spread the goat cheese evenly on the pizza crusts, leaving a 1/2-inch border, place the onions on top of the cheese. Place the pizza under the broiler, about 4 inches from the heat source, and broil for 5-6 minutes. Remove pizza and top with parsley. Drizzle with olive oil and drizzle with balsamic in a spooky pattern on top. Cut into 6 slices and serve.
Similar categories: Pizza & Pasta Italian

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