Fans of goat cheese are perfectly aware of how well that goes with sweet and sour tasting tangy stuff. Like raspberry jam. I decided to try the combination on pizza, making it perfect by adding caramelized red onions, on the same sweet-and-sour tangy note, and some olives for a salty hint to balance the rest.
The result was really well matched and very fast devoured :).
Last year: Spicy shrimp and wild rice soup (Chinese).
Ingredients (serves 2, maybe more):
- our cripsy pizza crust
- 5 medium red onions
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 3-4 tablespoons red balsamic vinegar
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon powdered rosemary
- 100 g fresh goat cheese
- 3-4 tablespoons raspberry preserves
- 1 tablespoon of capers or sliced green olives
Prepare the pizza crust in advance and spread it on a paper-lined tray. Get the onions:
Peel and finely slice them. Heat the olive oil in a large frying pan. Add the onions:
Slowly fry them until softened and translucent (20 minutes, stirring once in a while). Add the vinegar, thyme, rosemary, salt and brown sugar.
Increase the heat and stir well for 3-4 minutes until caramelized. Add a bit more vinegar to have more liquid, if necessary. They should look like this:
Preheat oven to 220 degrees C. Spread the onions on the pizza base:
Put in the oven and bake for 25 minutes. Take out and allow to cool. Crumble the goat cheese on top:
Scatter drops of the raspberry preserves all over the pizza, aiming primarily at the cheese. Also add the olives. The pizza is ready, dig in! :)
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