Peppery arugula dressed with lemon vinaigrette complements this rich pizza. Toss 4 cups arugula, 1 cup rinsed and drained unsalted canned chickpeas, and 1 shaved carrot with 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, and 1/8 teaspoon each of salt and pepper.
12 ounces refrigerated fresh pizza dough
4 teaspoons olive oil, divided
2 cups vertically sliced yellow onion
1 cup vertically sliced red onion
1 cup vertically sliced white onion
2 tablespoons thinly sliced garlic
3/4 teaspoon dried thyme
1 tablespoon white wine vinegar
1 1/2 ounces Castelvetrano olives, chopped
1 1/2 ounces goat cheese, crumbled
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
How to Make It
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally. Stir in vinegar.
Place dough on a floured surface; roll into a 14-inch circle. Pierce entire surface liberally with a fork. Remove pizza stone from oven. Place dough on pizza stone. Spread remaining 2 teaspoons oil over dough. Spread onion mixture and olives evenly over dough. Sprinkle with cheese, pepper, and salt. Bake at 450° for 15 minutes or until crust is browned. Cut into 8 slices.
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LOVE this recipe! The mix of flavors is outstanding. I've made this pizza 3 times already. It always looks like a lot of onions, but they cook down. An olive pitter also cuts the prep time in half. I would highly recommend this pizza.
This was good and the blend of ingredients is tasty. Mine came out a little dry though. I was using a brand new pizza pan and was worried the crust wasn't doneso I left it in the oven longer. My crust ended up golden and crispy but the overall pizza was good but dry. I'll make this again though - I think I just need to master my pan.
The onions are wonderfully sweet and the olives are present, but not overpowering. And the tanginess of the goat cheese balances the sweetness of the onions. I chose to make a homemade crust, but the toppings would be great on whatever type of crust you prefer.