Caramelized Onion and Goat Cheese Pizza

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!

Delicious, made just as written, bursting with flavor!

This is one of my all time favorite Cooking Light recipes. I've been making it for years but never taken the time to review it. I make no changes to the ingredients or proportions. It's super easy and tastes gourmet. The balance of flavors is perfect!

This was an awesome pizza and so easy to make . I bought refrigerated pizza dough and used pasta sauce rather than pizza sauce, which I thought was unnecessary. I also used more than the recommended sun dried tomatoes because we really like them and I thought more would add a nice flavor. We had it with a salad to round out the meal and it was delicious!

Super delicious! Something about these flavors mesh perfectly. Fresh basil at the end is a must. If you can get the tops of the sun-dried tomatoes just a little browned, it's out of this world!

Absolutely delish! I used a wheat crust and added chopped baby Bella mushrooms and chopped calamata olives. They bring up the nutrition info, but really add to the flavor. Very good!

This is one of our favorite recipes. It's super easy, but kinda fancy. We usually use a little bit extra onion, it really cooks down during the carmelization. You might be tempted to skimp on the onion, it looks like a lot going into the pan ... but don't do it!

This has been one of my favorite pizza recipes for a long time. I use refrigerated pizza dough and feta cheese instead of the goat cheese. Fresh basil is key. Nice with a mellow red and perfect for family and friends.

This was amazing! I usually forget or don't make time to review the recipes I try, but I made sure to rate this one right after I ate it. I just made one change that I thought would taste better and be more homemade-like. I purchased pizza dough from my neighborhood pizza restaurant (non-chain) and cooked it on parchment paper, which made for a nice crisp crust. The sauce I used was Lucini Italia Tomato & Ricotta sauce (found at Fred Meyer in Western Wash). It has all natural ingredients, no sugar added and it's low in sodium.

So good! I used an organic premade sourdough crust from Whole Foods that was AWESOME with this. Left it in the oven for an extra minute because the directions on the crust said to bump it down to 425 deg after the oven preheated at 450, and the crust was just starting to brown as was the top of the goat cheese. PERFECT. Even my picky 73 yr old dad liked it.

So easy and yummy. The kids liked it too! A great recipe to fool your guests into thinking you are a gourmet chef! Will definitely make this again.

One of my favorite Cooking Light Recipes! Used roasted red peppers and dried basil. YUM!!!!!!!!

This was great. The sun dried tomatoes I had went bad so I used 2 medium plum tomatoes instead. I don't like sun dried as much anyway. Next time will add more cheese as well. This will be made every few weeks in our home.