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Arugula, Caramelized Onion, and Goat Cheese Pizza

Arugula, Caramelized Onion, and Goat Cheese Pizza

Sweet caramelized onions, tangy goat cheese, and peppery fresh arugula make this crisp homemade pizza feel restaurant-worthy. A hot oven and preheated stone or sheet pan help the crust bake golden and blistered.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 4

Ingredients

  • 3 cups baby arugula (loosely packed)
  • 4 oz whole-milk mozzarella cheese (shredded)
  • 1 tbsp cornmeal (for the peel or pan)
  • 1 clove garlic (finely grated)
  • 4 oz goat cheese (crumbled)
  • 1 lb pizza dough (room temperature)
  • 0.25 tsp red pepper flakes
  • 1 tbsp unsalted butter
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp kosher salt (divided)
  • 2 tbsp all-purpose flour (for dusting)
  • 1 tbsp balsamic vinegar
  • 1 tsp lemon juice (fresh)
  • 2 large yellow onions (thinly sliced)
  • 3 tbsp olive oil (divided)

Instructions

  1. Place a pizza stone or an inverted heavy rimmed baking sheet on the middle rack, then heat the oven to 500°F for at least 30 minutes so the surface is thoroughly hot and the crust will crisp.
  2. Set the 1 lb pizza dough on a lightly floured counter, cover it with a clean kitchen towel, and let it relax at room temperature for 20 minutes until soft enough to stretch without springing back aggressively.
  3. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a 12-inch skillet over medium heat for about 2 minutes, until the butter melts and the mixture shimmers.
  4. Add the 2 large thinly sliced yellow onions and 0.5 tsp kosher salt to the skillet, then cook over medium heat for 10 minutes, stirring every 2 minutes, until the onions soften and release moisture.
  5. Reduce the heat to medium-low and continue cooking the onions for 18-22 minutes, stirring often and scraping the browned bits from the pan, until the onions are deep golden, jammy, and reduced by about half.
  6. Stir 1 tbsp balsamic vinegar into the onions with a wooden spoon and cook over medium-low heat for 1-2 minutes, until the vinegar is absorbed and the onions look glossy; transfer them to a plate to cool slightly.
  7. In a small bowl, stir together 1 tbsp olive oil, 1 finely grated garlic clove, 0.25 tsp kosher salt, 0.25 tsp black pepper, and 0.25 tsp red pepper flakes until evenly combined.
  8. Dust a pizza peel or the back of a rimmed baking sheet with 2 tbsp all-purpose flour and 1 tbsp cornmeal, then stretch the dough into a 12-inch round, leaving a slightly thicker 0.5-inch border around the edge.
  9. Brush the garlic oil evenly over the stretched dough with a pastry brush, keeping the oiled surface inside the raised border so the edges can puff and brown.
  10. Scatter 4 oz shredded whole-milk mozzarella cheese over the dough, spoon the caramelized onions evenly on top, and finish with 4 oz crumbled goat cheese so every slice gets both cheeses.
  11. Slide the pizza onto the preheated stone or inverted baking sheet and bake at 500°F for 10-13 minutes, rotating once halfway through, until the crust is puffed and deeply golden, the underside is crisp, and the cheese is melted with light browned spots.
  12. Use the peel or a wide spatula to transfer the pizza to a cutting board, then let it rest for 3 minutes so the cheese sets slightly and the crust slices cleanly.
  13. Toss 3 cups baby arugula in a medium bowl with 1 tsp fresh lemon juice, the remaining 0.25 tsp kosher salt, and the remaining 0.25 tsp black pepper for about 15 seconds, just until lightly dressed.
  14. Pile the dressed arugula over the hot pizza, cut the pizza into 8 slices with a wheel or chef's knife, and serve immediately while the crust is crisp and the greens are fresh.

Nutrition (per serving)

  • Calories: 492
  • Protein: 18 g
  • Fat: 25 g
  • Carbohydrates: 51 g
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 955 mg

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