Balsamic Goat Cheese and Arugula Pizza

One of my favorite easy weeknight dinners is making mini cheese pizzas. They aren’t fancy or creative, but on a Friday night after I’ve put Lilly to bed and I can pour that first glass of wine a mini cheese pizza is about all I have energy for.

Now, this is not at all a sponsored post, but I am in love with these mini pre-made pizza crusts: Mama Mary’s Pizza Crusts. I stumbled onto these one day in the grocery store, figured they’d be a great time-saver for this tired mom and have been buying them ever since. What I love about them is that they get so crispy, they are almost more of a flatbread type texture. While the recipe below recommends using these, you can use regular sized pizza crust or fresh pizza dough. But, if you use something other than the recipe calls for you need to then follow the baking time and temperature on the packaging.

Anyway, so I love making mini pizzas. I got a bit bored of the old faithful cheese pizza and came across an amazing photo on Pinterest of a pizza with crispy onions, balsamic reduction, and goat cheese. This pizza is officially on my list of “best recipes”. There’s no sauce, so it is a cross between a pizza and a flatbread, but the flavor is so amazing from the rich goat cheese, tangy balsamic, and fresh arugula. Make this once and I think you’ll be going to back to this one again and again!

-3 Mama Mary’s Pizza Crusts thin mini pizza crusts (as noted above, if you can’t find these or choose to use another crust or refrigerated dough you will need to bake the pizza according to the instructions on the package and not follow the baking time below. Baking time below is for using thin mini pizza crusts or flatbread)

-1/4 cup balsamic vinegar
-1/2 tablespoon sugar
-1 large red onion, sliced thin
-1 tablespoon EVOO
-1 8oz bag shredded Mozzarella cheese
-4oz goat cheese (you won’t use the whole thing but this was the smallest size I could find.)
-Arugula 

1. Heat oven to 425. In a small pan, add the balsamic vinegar and sugar. Heat to a boil then reduce to low to simmer, about 7-8 minutes. Whisk occasionally to it doesn’t burn. Remove from heat and pour into a small bowl.

2. In a large pan over medium-high heat, heat the EVOO and add the sliced onions. Cook until dark browned and lightly crispy. If onions are sticking to the pan, add a drizzle of EVOO and adjust the heat to medium if needed. Cook about 10 minutes, don’t over stir. You want the onions to sit on the heat to get browned before stirring them around too much.

3. Top each pizza crust or flatbread with shredded Mozzarella cheese, making sure to leave an edge for the crust. Next add the onions, then lastly generously crumble goat cheese over top. Bake for 10 minutes.

4. To garnish the baked pizzas, drizzle with the balsamic reduction and arugula.

Enjoy!

Source: Eat Good 4 Life

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