Roasted Garlic, Caramelized Onion, Kalamata Olive and Goat Cheese Pizza

Who doesn’t love pizza?

 

 

 

I was planning to make this, but I didn’t have any zucchini.

 

Jennifer has been raving about it, but the Farmer’s Market didn’t show up outside of work today.

 

I’m not sure what that is about.

 

I can usually count on them to be there every Tuesday and Friday.

 

So I had to come up with a Plan B.

 

Since I had already taken the pizza dough out of the freezer.

 

 

 

 

It became a “what in the world do I have that I can put on a pizza” situation.

 

 

 

 

I have garlic.

 

Good start, Grasshopper.

 

I could roast it.

 

That would be good.

 

 

 

 

And caramelize some onions.

 

 

 

 

And Kalamata olives.

 

I had already planned for the mozzarella.

 

 

 

 

That was convenient.

 

I definitely recommend not skimping on mozz.  Pay the extra 6 bucks.  It’s totally worth it.

 

And the magical moment was when I remembered I had some goat cheese!

 

 

 

 

Have you had this?

 

 

 

 

Fig Balsamic Glaze?!?!  OMG!  This stuff is outrageous!

 

Jennifer gave me this.

 

I now cannot live without it.

 

Try it on some pizza.

 

Perfect.

 

And the pizza turned out perfect.

 

Well, except for when I smoked up the kitchen.

 

Oops.

 

Apparently some olive oil leaked when I was roasting the garlic.

 

It smoked up the entire house.

 

Fire Department style.

 

Chris was annoyed.

 

He said that I need to tell you that I did this.

 

And that I’m not allowed to use the oven again until I clean it.

 

I offered him some fig glaze.

 

In his face.

 

 

 

He declined.

 

Roasted Garlic, Caramelized Onion, Kalamata Olive and Goat Cheese Pizza

 

Ingredients:

Pizza Dough — I used fresh grocery dough

2 whole garlic bulbs

7 tablespoons olive oil, divided

2 onions, haved and sliced

2 tablespoons butter

2 tablespoons sugar

3 tablespoons pitted kalamata olives, chopped

6 oz fresh mozzarella, sliced

4 – 6 oz goat cheese

 

Instructions: 

For the garlic

Preheat oven to 350 F.  Slice off top 1/4 of garlic bulbs.  Lay on foil and pour 4 tablespoons of the olive oil over top of garlic.  Wrap tightly (see above for what happens when you do not).  Roast in oven for 35-40 minutes, until soft.   Cool slightly so that they are not too hot to handle.  Reserve olive oil.

For the onions

Heat olive oil and butter in a skillet on medium heat.  Add sliced onions and sugar.  Cover and cook for about 7 minutes.  Uncover and cook for an additional 6-8 minutes until brown and slightly caramelized.  Remove from heat and set aside.

For the pizza

Increase oven to 400 F

Stretch pizza dough over a round pizza stone.   Brush dough with the reserved olive oil from the roasted garlic.

Squeeze roasted garlic into a bowl.  Smash it with a fork and spread it over the pizza dough.  Add onions and olives. Cover with mozzarella and crumble goat cheese over the top.

Bake for 20-22 minutes.

Note:  next time I would increase the oven temperature to 450 and bake for less time for a crispier crust.