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Four-Onion Pizza with Goat Cheese

Four-Onion Pizza with Goat Cheese

Preheat oven to 375 degrees.

Place yellow onion and 2 tablespoons of olive oil in a medium skillet and cook over low heat, stirring occasionally for about 20 minutes, or until onions are soft and caramelized.

Meanwhile, flatten pizza dough with your fingertips on a lightly floured surface. Forming a rectangle, continue to stretch the dough until it is about 12 inches long and 8 inches wide, or slightly smaller than a standard-size baking pan. Transfer the dough carefully to parchment-paper-lined baking sheet or pan. Drizzle 3 tablespoons of olive oil, 2 ounces of goat cheese, and red pepper flakes evenly atop the dough. Bake for 10 minutes.

Meanwhile, turn the heat up to medium and add leeks and shallots. Cook 5-10 minutes or until the onions have softened.

After 10 minutes of baking, remove pizza dough from oven. Top with onion mixture and remaining goat cheese, then sprinkle with chives. Bake for an additional 20-25 minutes, or until brown and crisp at edges.

Bon appetit!

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Goat Cheese & Caramelized Onion Pizza

One of the best memories I’ve shared with my in-laws so far is sitting elbow-to-elbow around a crowded couch in their basement, soda cans and napkins sprawled all over the coffee table, everyone eating pizza. All 9 of us.

John has six siblings and he’s the oldest, and every time we get together with his family we joke that it’s like chasing a tornado. You don’t know where it’s headed and how long it will stay and everyone seems to be pulling to go their own direction at every turn. Thankfully they’re not the destructive tornado type, more the “come in make things a little messy and love on you” type. The kind I prefer.

One thing John’s family does very well is pizza. One of the best times I recall was on one of the kids’ birthdays. The birthday boy got to decide what was for lunch and he picked pizza – smart kid.

In true Shultz style we all made our own personal pans since the chances of 9 hungry bellies agreeing on one flavor was slim. I’m OK with that. I’m a “heavy on the sauce, pile on the veggies, light on the cheese” type. John loves pepperoni, lots of it. Abby prefers more adventurous types like BBQ chicken, and the other half of the group seems to be all about the cheese.

Clearly, personal pans were the best option.

So we all crowded into the kitchen, narrowly missing each other at each turn, flour covering the counters, each one pulverizing his or her own plot of dough. Sauce and spoons left red little dots everywhere and stray cheese and toppings looked like edible confetti exploded all over the floor.

Twenty minutes later our (very) personalized pizzas were out of the oven, onto plates and under the weight of swiftly-moving knifes and forks working feverishly to cut fresh slices before the cheese lost its elastic stretch.

Andy Griffith was on, eyes glued to the screen when not shoveling in steamy bites of pepperoni and veggies and crust. Amidst the chaos I couldn’t help but look around and feel thankful that I was a part of this little group, this family.

A lot of people complain about their in-laws, and maybe rightfully so, but I kind of have it good. Any family that does personal pan pizzas and soda on a Sunday afternoon is the kind of family for me.

Typically I prefer a very standard veggie pizza, but after buying some goat cheese and flat breads for another recipe I couldn’t help but do a little experimenting.

Crispy thin flatbreads smeared with creamy, tangy goat cheese and topped with piles of sweet caramelized onions. As is this pizza is stellar, but add a little balsamic drizzle and we achieve perfection. Don’t even get me started on when we add fresh basil…

Reviews ( 2 )

My husband and I loved these pizzas! I made one with pesto sauce and one with a spicy arrabiata sauce just to mix up the flavors a bit, and add some variety-both were really tasty. I felt as though the bake time on the veggies was too long-my onions were practically burnt to a crisp before I even added the other veggies. I had to recut and add more onion and toss out some of the charred ones (could have been because the onion I used was rather small and thin?). I just kept an eye on the veggies and took them out when they were nicely browned and starting to soften. I did the onions for about 10 mins, and then an additional 20 after adding the remaining veggies and cheese. I felt as though we could have added another handful of veggies to make each pizza a bit heartier, but it was pretty delicious as is! Will make again! Next time I may try a homemade crust!

Pizza with Ground Goat, Goat Cheese, Onion, and Black Olives

Serves 4

Making my own pizza dough is incredibly easy and satisfying. I used mom’s recipe, and froze the other half for later. I call for homemade or store-bought tomato sauce here–if you don’t want to use store-bought but don’t have time to make your own, just mix a 28 oz. can of crushed tomatoes with 1-2 minced garlic cloves and a splash of olive oil.

1 lb. pizza dough, homemade or store-bought
3/4 lb. ground goat meat (or ground lamb)
Salt, pepper, and red pepper flakes, to taste
1 medium onion, sliced
Tomato Sauce, homemade or store-bought
1/4 cup Kalamata olives, chopped
3 to 4 oz. mozzarella cheese, grated
3 to 4 oz. goat cheese, crumbled
Handful of fresh basil, chopped
Parmesan cheese, shaved

If making your own dough, follow the instructions. If using store-bought, allow dough to thaw or come to room temperature.

Meanwhile, sauté the ground meat in a medium skillet, seasoning to taste with salt, pepper, and red pepper flakes. Once the meat has lost its raw color, transfer it to a bowl. Without cleaning the pan (add a little olive oil, if necessary), sauté the onions over medium heat until soft and browning, 6-8 minutes.

Move the oven rack to the lowest position. If you have a baking stone or tiles, place them on the bottom rack. Heat the oven to 450 degrees.

Divide the dough into four equal pieces. Working two at a time, stretch the dough onto a pizza peel (or large wooden cutting board) sprinkled generously with cornmeal. If you do not have a baking stone, stretch the dough onto a baking sheet covered with cornmeal. Top pizzas with sauce, meat, sautéed onions, and olives.

Bake until crisp and golden brown, 10 to 12 minutes. Remove pizzas from oven top with mozzarella and goat cheese return to oven and continue to bake until cheese is melted and bubbling, 3 to 4 minutes longer.

Remove pizzas from the oven, sprinkle with fresh basil and shaved parmesan, and serve.

Reviews ( 19 )

Quick and easy. A family favorite for many years.

I liked this a lot and it was easy to make. I used a whole wheat thin crust but will try to find the suggested crust next time.

Yummy. To really knock it out of the ball park try adding crumbled bacon.

. sounds so yummy--have not tried but will rate it a 5 just because it has caramelized onions--have fresh goats cheese to use and joined the caramelized onions--how could one miss--will try--thanks for posting.

LOVE this pizza. We end up coming back to it several times a year. We use the smaller personal sized pre-made pizza crusts and this makes a delicious and filling meal for 2. We also bake ours on a pizza stone for a crispier crust. One of our favorite, no-fail recipes.

Fast & easy work night option. We love caramelized onions so kept them in the cast iron skillet longer than called for, and since our crust was not an herb crust I added some dried herbs to the onions just before I took them off the heat. We also added a touch of mozzarella to help bind the ingredients to the pizza. Toasted Pine nuts might be a nice addition.

Unless I'm totally blind, I don't see in the recipe what size pizza pan to use. Other than the crust, I followed recipe ingridients exactly.I didn't use a Boboli pre-made crust and had a 14inch pizza pan. I ended up using 2 boxes of "Jiffy" pizza crust mix to make a thin crust pizza to cover the pan, and according to the box one of those boxes should have been enough for a 14inch pan. As a result I had to double all the ingredients accordingly but it was worth the end result. Great blend of flavors and easy to make. A great way to use up the Basel gone rampant in the garden. and a "must keep" recipe for the file. Based on what I spent for everything between the cheese, sauce, tomatos, and onions I figure I made this delicious pizza for about $5 which is a bargain and there were enough sun dried tomatoes in the jar to use for another time. Great recipe!

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This is my favorite pizza--as in, I often end up wanting it as my birthday meal! The crust takes a long time, but it's so wonderful. If you have a pizza stone, use it. And definitely let the oil rest for awhile before brushing it on the crust--the heat is a great contrast to the mild goat cheese and greens. I drizzle the oil over the top of the cheese, too. Such a winner recipe!

We have been making this regularly for many years, and it never disappoints! We use a store-bought crust, so it's quick and easy. An absolutely delicious way to get lots of greens in your dinner!

Delicious even though I cheated. I used a pre-made crust, and just regular olive oil to brush on it. I only made the topping- the chard (I used rainbow) and garlic, which was so yummy I just ate some out of the pan. The mozzarella and the goat cheese are a great combo. Sprinkled liberally with ground peppercorn medley. When I have more time I'll try making the crust. I would like to try the oil, but I was in a hurry this time. I love greens on pizza and this one is a keeper! It's also very pretty.

Voted best pizza in our house :-)

Delicious! I made mine with spinach that I had on hand, and was pleasantly surprised by the tang of the goat cheese and spiciness of the garlic chili oil. A very good taste combination, making this recipe a new addition to my pizza toppings rotation. Yum!

We have been making this recipe for a few years. This summer, I accidentally added only one tsp of yeast, and it did not rise very well, but it didn't totally detract from the taste. We have also grilled this crust and used other ingredients as the toppings. When we make the recipe as it is, we sometimes add prosciutto, and that turns out very well, too. The biggest stars here, in my opinion are the crust and the seasoned oil. If you start with those, you can put a lot of different things on it, and it will taste great every time. I also sometimes make two batches and freeze one, because of the time consuming nature of the crust rising. It seems to be as good, even after thawing. Also, our 16-month-old daughter loves it.

This was great, and so flavorful. I took the advice of previous reviewers and cut way down on mozzarella so the goat cheese could be the star. I love the seasoned oil and the garlic in the Swiss chard. I used a different crust recipe because I was short on time, but it was still delicious. I will definitely make this again.

I make my own goat cheese which made me really want to eat this pizza. However, the pizza ended up being much too sour. My ex-husband thought it might be my goat's milk, but I know this to not be true. I had milked the goat just after spring, which is the best time. He is a cage-free, range goat that is fed a high protein diet. He was happy when I milked him and I made the cheese properly. I think the recipe calls for too much yeast.

This pizza was loved by my whole family and I made a gluten-free version. I only sauteed the chard and it came out lovely. I also brushed the crust with olive oil before I put on the cheese. The crust recipe came from 'The Gloriously gluten-free cookbook' by Vaness a Maltin. My family couldn't believe it was gluten-free

I haven`t tried the recipe for the crust yet have just used the one I always use. We use spinach instead of chard and add roasted cherry tomatoes. The seasoned oil didn`t add anything to this recipe for us. As described above, we love this pizza and have made it several times.

Absolutely scrumptious. I couldn't stop eating it! I don't think the green you choose matters, because I picked up whatever was on sale. I also used ww flour - I didn't get a lot of rising, but I'm attributing it to the ww flour. It turned out great nonetheless!

Great concept. Used kale in place of chard and threw in some mushrooms. It was delicious and we'll definitely make it again! Definitely make the seasoned oil to brush on the crust, with a generous portion of red pepper, it adds the necessary kick to make this stand out.

Delicious pizza but the true star here is the crust. If you have the time/patience to wait for it to rise, definitely follow the recipe for the dough. Either way, don't skip the seasoned oil. So good!

There was nothing wrong with this, and it is a good way to use up that chard in the garden, but it was a bit bland and I probably won't be making it again unless I'm inundated with chard.

This review is just for the topping, which was very, very good (I used a Trader Joe's whole wheat pizza dough). A couple of things though- I think the mozzarella is unnecessary, or could definitely be dramatically reduced. If this is a special dinner for guests, go for it, but we make pizza at least every other week as a vegetarian option, so I try to keep it a little healthier. The chard was awesome, and I think spinach would also work well, The only thing I might do in the future is brush the seasoned oil (which is great!) over the crust before I add the chard. I make a similar pizza where I brush oil on the crust and it works out well. The goat cheese is a great touch!

Fantastic way to use up the chard from the garden! Only change was I used a bread machine pizza dough recipe - cuts the dough time down to 1-1/2 hours, making it doable as a weeknight dinner.

Great, easy dinner to serve with a side salad. I make this often in the Winter when there is too much chard to go around. Works with any pizza dough recipe.

I have been making this pizza since I found it years ago in Bon Appetit. I use spinach instead of chard I've served it for dinner and it is fabulous as an appetizer. (BTW, that January 2002 issue was the best EVER, I make so many of the recipes from that one issue that I had to get another copy, mine was falling apart!)

I'm sure i commented on this.. but not gonna go through 46 reviews. This is the best pizza and its always amazing. Made it many many times. It needs nothing.. don't change the recipe..but as is the case with all pizza - heck you wanna fiddle with it right? I just add fried eggplant - i sliced then cut in half to make it pizza ready - a little salt, then deep fried. (I know shocking). But i think fried eggplant is the foie gras for vegetarians like me. Plan to quadruple this.. and make for visitors (bunch of kids and their mom and dad) tomorrow.. so I will have tons of leftovers! this freezes very well. just thaw and reheat in oven (not microwave!). And yes we can hold back on some of the mozzarella. It can be too much (in the sense you fill up too fast.. what's the fun then? eh?)

very tasty, made it with swiss chard once and with dandelion greens ..both excellent. my kids will probably never ask for a pepperoni pizza again

This was absolutely delicious. I followed all the directions, but also added halved grape tomatoes on top of the chard. Next time I make it, I may use wheat flour and cut down on the mozzarella cheese to make it a little healthier.

Like many of the others, I bought pizza dough at New Seasons, but followed the rest of the recipe closely--I added a bit of spinach to supplement the chard, but that's it. It was great! My boyfriend was skeptical about "chard pizza", but he ate 3 pieces.

Incredible. I added carmelized onions as a base. Used spinach instead of swiss chard. Added thin slices of chicken and tri colore baby bells. beautiful presentation and so delicious!

This is so yummy, one of my favorite recipes. My secret to make it even better is to substitute Garlic and Fine Herbs Boursin Cheese, you can find at Trader Joe's and other grocery stores, for the goat cheese. It comes in a white box with green writing, you will know it when you see it. It really adds another level of flavor. Also, we use kale instead of the chard.

Caramelized Onion, Mushroom & Four Peppercorn Goat Cheese Pizza

Onions. They are one of those vegetables that I don’t eat all that often. I don’t put them in salads. I don’t put them in stir-fry. I actually try to avoid them. Caramelized onions on the other hand, I will eat. They are like candy. Soft, sugary… sweet.

And what what goes with caramelized onions? Mushrooms of course. And what goes with mushrooms? Goat cheese. And what could all this possibly be served on? Pizza.

And so my Caramelized Onion, Mushroom & Four Peppercorn Goat Cheese Pizza is born.

Caramelized Onion, Mushroom & Four Peppercorn Goat Cheese Pizza

1 packaged PC Multigrain Thin Pizza Crust
1 large yellow onion
1 tbsp butter
sprinkle of salt
1 tsp sugar
splash of balsamic vinegar
2 medium portabella mushrooms, sliced thick
1oz four peppercorn goat cheese

1. Slice onions thinly. Add onions with butter to a heavy bottom pot over medium heat. Spread onions out evenly. Stir occasionally. After about 10 minutes sprinkle onions with salt and sugar. If the pan starts to look dry and the onions start to burn add a bit of water. Continue to cook 10 minutes, stirring more frequently as onions start to caramelize. Stir in balsamic vinegar to deglaze the pot. Add sliced mushrooms to the pot, and cook another 10 minutes or until mushrooms are cooked.
2. Spread the onion & mushroom mixture over pizza crust. Bake in 425 degree oven for 5 minutes.
3. Remove from oven and sprinkle with goat cheese. Return to oven and bake until goat cheese is warm.
4. Serve immediately.

What’s your favourite type of pizza? What topping do you always have to have?

How to make Goat Cheese and Spinach Pizza:

For the Pizza Dough:

Heat the oven to 425 degrees F. If using a pizza stone, be sure to put it in the oven before you turn on the heat. Click for a pizza stone.

In a large bowl, dissolve the yeast and sugar in warm (110 degree F) water. The temperature is right when it just barely feels warm to your finger. Water that is too hot will kill the yeast.

Let the yeast mixture stand for 5 minutes until it becomes frothy.

Add the flour, olive oil and salt and stir together (or use a stand mixer with the dough hook) until a soft dough forms. If the dough is to wet mix in an additional flour a teaspoon at a time until it is no longer sticky. If it&rsquos too dry, mix in additional water a teaspoon at a time.

Roll the dough into a ball and let it rest about 5 minutes while you gather your pizza toppings.

On a clean floured surface roll the dough to about a 12 inch wide circle.

Spray the pizza pan or stone with non-stick spray. Place the dough on the pizza pan or pizza stone.

For the White Garlic Sauce:

In a small saucepan over medium-low heat, place the olive oil and the minced garlic. Cook for 1 minute, whisking constantly so the garlic doesn&rsquot brown.

Add the Italian seasoning, salt and pepper and stir.

Sprinkle in the flour and whisk quickly until it is a thick paste.

Stir in the milk small amounts at a time, whisking constantly.

Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5 &ndash 8 minutes to thicken. Stir often.

Spread the white garlic sauce over the rolled out dough.

For the Cheese and Spinach Topping:

Cut the goat cheese into thin shaved or crumbled pieces.

Top the pizza with 1/2 cup of the mozzarella cheese, and all of the spinach leaves.

Layer on the remaining mozzarella cheese.

Sprinkle the goat cheese on top.

Bake for about 15 minutes.

12 inch Goat Cheese Pizza

Slice into 6 pieces, serve, and enjoy!

Goat Cheese and Spinach Pizza for Two

(2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1 x


A quick weeknight meal, this healthy pita pizza with goat cheese and tomato is as simple as it is tasty, with creamy cheese and juicy heirloom tomatoes.


  • 4 whole wheat pitas
  • 1 small red onion
  • Handful thyme sprigs
  • 1 pound tomatoes (heirloom or multi-colored, if desired)
  • 2 cups shredded mozzarella cheese
  • 4 ounces goat cheese
  • Fresh ground pepper
  • Olive oil (optional)


  1. Place a pizza stone in the oven and preheat to 450°F.
  2. Place pita directly on the oven grate and pre-bake 3 minutes per side, then flip and bake another 3 minutes.
  3. Meanwhile, thinly slice the red onion. Roughly chop the thyme. Using a serrated knife, thinly slice the tomatoes.
  4. When the pitas are crisp, remove them from the oven. The top each with 1/2 cup mozzarella, then tomatoes, onions, and thyme leaves. Add dollops of goat cheese. Sprinkle liberally with kosher salt, especially the tomatoes. If desired, drizzle with olive oil. Bake until the cheese is melted, about 5 minutes. Remove from the oven, cut into wedges, and serve.

Keywords: Healthy pita pizza, Pita Pizza Recipe, Heirloom Tomatoes, Goat Cheese Recipes, Easy Dinner Recipes, Fast Dinner Recipes