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Caramelized Onion and Olive Pizza with Goat Cheese

Photo: Randy Mayor; Styling: Blakeslee Wright Giles
Hands-on time 35 mins
Total time 59 mins
Yield Serves 4 (serving size: 2 slices)
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

Nutrition Information

  • calories 363
  • fat 11.1 g
  • satfat 2.9 g
  • monofat 4.9 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 52 g
  • fiber 8 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 697 mg
  • calcium 71 mg

How to Make It

  1. 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).

  2. Let dough stand at room temperature for 30 minutes.

  3. 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.

  4. 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.