Balsamic Reduction and Goat Cheese Pizza

 Balsamic Reduction Goat Cheese Pizza is an abundantly flavorful spin on pizza night. A sweet balsamic reduction drizzled over tangy goat cheese and smooth Mozzarella cheese then topped with fresh crisp arugula. Fast and easy to make but this tastes gourmet and complex.

I have to jump right in here and talk about this pizza.

I know, you’re used to the whole “blog” thing where I talk about what I’ve been doing, something that’s on my mind, or crack you up with my charming wit. But not today. You’re going to want to get right to this to. Just look at that photo below. Do you see those glistening onions drenched in a sweet balsamic reduction? And the pools of tangy goat cheese all melty and ready to be eaten.

This is one of my favorite pizzas to make. It tastes and looks difficult to make but it is absolutely so easy. A few quick preparations and this comes together in less then 30 minutes. I think this would be great to make for a pizza party or get together with friends. Just imagine a spread with this pizza and a few bottles of crisp cold white wine. Trust me, everyone will be asking you for this recipe! And I won’t make you wait any longer, here’s the recipe. Now go make your shopping list and make this this weekend!

-1 thin crust Pillsbury pizza crust
-1/4 cup balsamic vinegar
-1/2 tablespoon sugar
-1 large white onion, sliced thin
-1 tablespoon extra virgin olive oil
-2 and 1/2 cups 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. Lightly spray a large baking sheet with cooking spray and unroll the thin crust pizza dough onto the sheet and stretch the dough until it fills the sheet. Bake for 8 minutes.

2. 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.

3. 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.

4. Top the pre-baked pizza crust with the shredded Mozzarella cheese, making sure to leave an edge for the crust. Next add the onions, then lastly generously crumble goat cheese as much goat cheese as you like over top. I do about half of the 4oz block, so 2oz should be sufficient. But if you like more go ahead and add more! Bake for 10-12 minutes.

5. To garnish drizzle with the balsamic reduction and arugula.

Enjoy!

Source: Eat Good 4 Life

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