This Pizza has a very thin crust that may be made a few hours ahead of time. It will always be crispier when cooked on a pizza slab but may be cooked on the oven racks also. A store-bought crust may also be used, but if Inebriated Epicureans are looking to impress, make this crust and don’t wimp out by buying one! Guys – this will get you serious points with your squeeze! My brother, Greg, told me that he just uses the caramelized onion and some lime zest as a topping and his pizza always gets rave reviews, so you should experiment with toppings. To accompany this pizza I chose a Ridge 2005 Grenache which has hints of exotic spice and pairs well with the caramelized onion and goat cheese.
In a mixing bowl combine 1¼ cup flour and 1 packet dry yeast. Using the dough hook attachment, blend together with ¾ cup warm water, 1½ tablespoon Olive Oil and 1 teaspoon salt. Mix at medium speed for 3 minutes, or until the dough comes away from the sides of the bowl. Knead the dough on a floured surface until smooth. Place in a greased bowl and cover. Leave for 1 hr in a warm place until the dough doubles in size. Punch down and leave 10 minutes. Role out the dough to 12inch diameter, prick and cook in a hot over for 15 minutes.
- ¼ cup Olive Oil
- 2 large red onions
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- ¼ cup red wine
- ½ lb spinach
- small tin sliced black olives
- 30z/75g goat cheese
Heat olive oil in a pan and add sliced onion. Cook for about 10 minutes until the onion is soft. Add the brown sugar, balsamic vinegar and red wine. Simmer for 20 minutes until syrupy. Spread onion mixture on cooked pizza crust, top with spinach, crumbled goat cheese and olives. Bake in hot oven for 10 minutes.