I had some goats cheese which needed to be eaten, so I decided to make a ‘pizza’. This pizza topping is based on a Delia Smith recipe for Caramelised Balsamic and Red Onion Tarts with Goats Cheese.
I made a large rectangular pizza (27cm x 39cm), using my pizza recipe, with 300g of flour. This will feed up to 4 people.
For the topping:
- 15g butter
- 500g onions (red if you have them – peeled and sliced)
- 1 tsp finely chopped sage leaves
- 3 tbsp balsamic vinegar
- 200g of goats cheese (the small ‘log’ sort – sliced)
- Extra sage leaves
- Black pepper
Melt the butter in a large heavy bottomed pan. Add the onions and the sage, and stir to incorporate the butter. Stir in the balsamic vinegar.
Cook, very gently, uncovered, for about 45 minutes, or until the onions are really soft. Leave to cool.
When the pizza has been rolled out and placed on its baking sheet, cover the top with the onions. Place the sliced cheese on top of the onions, decorate with sage leaves and season with black pepper.
I baked this more slowly than usual (at 190C (Gas Mark 5)) for about 20 minutes.