Goat Cheese, Caramelized Shallot, and Rosemary Pizza
Goat cheese is the star here. Its tangy, rich flavor is complimented by the sweetness of the caramelized shallots and warmth of fresh rosemary. Grape tomatoes add an acidic balance to it all making this a to-die-for gourmet pizza. I was sad to see this one disappear from the dinner table so quickly. Guess I’ll have to make more.
In the fall, I plan to replace the grape tomatoes with sliced fresh figs and maybe drizzle a little honey or sweet balsamic on top. Doesn’t that sound amazing? I recommend my homemade pizza dough, but any fresh pizza dough will work.
You might also like my Garlic Shrimp Pizza.
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(Photo by Daniel Marks)
Goat Cheese, Caramelized Shallot, and Rosemary Pizza Recipe:
Yield:
One 12-inch pizza. Double recipe for two pizzas.
Difficulty:
Easy
Special Equipment:
Mesh pizza pan - optional, but recommended
Ingredients:
Crust:
1 ball of Pizza Dough
More olive oil to brush the dough
Toppings:
Ingredients listed are for 1 pizza. Double if making two pizzas.
1 TBSP olive oil, divided
3 or 4 shallots, thinly sliced
½ cup shredded mozzarella cheese
4 oz goat cheese
10-12 grape tomatoes, sliced in half (or more to your taste)*
1½ tsp chopped, fresh rosemary, 1 tsp dried
*Grape tomatoes are the best choice because they won’t release a lot of water and make your pizza soggy. If you use bigger tomatoes, slice and salt them, then let drain on a paper towel for 15 minutes. Pat dry before adding to the pizza.
Instructions:
About an hour before baking, place your pizza stone on an oven rack in the bottom-most position of the oven, and turn the oven on to 500° F to preheat. (My oven takes a full hour to preheat to this temperature.) If your dough is in the refrigerator, this is a good time to remove it and let it come to room temperature.
In a large skilled, heat the olive oil on medium heat until it starts to shimmer, add the sliced shallots and cook until translucent and starting to brown. If they start to crisp rather than caramelize, turn the heat down. Once done, remove from heat and let cool to room temperature.
Note: If making 2 pizzas, make them one at a time. While the first pizza bakes, stretch and add toppings to the second pizza.
Roll or hand stretch the pizza dough into a 12-inch circle on a pizza pan or floured countertop, and brush the edges with olive oil. Evenly sprinkle the mozzarella across the dough then spread the cooled shallots on top of that. Decorate as desired with spoonfuls of goat cheese and sliced grape tomatoes. Sprinkle the rosemary on top to finish.
Bake for 10-14 minutes until the crust is golden brown and crisp and cheese has melted. Carefully remove from the oven with a pizza peel and transfer to a cutting board. Slice into 6 or 8 pieces with a pizza cutter and enjoy! I love this pizza with a glass of Chardonnay.
(Photo by Daniel Marks)
