Balsamic, Onion, and Goat Cheese Pizza


Only a handful of glazed cipollini onions get used on each pizza, so save the rest in a jar in the fridge to sprinkle on salads or serve as hors d’oeuvres.

  • sliceServings


Balsamic-Glazed Onions

  • 1 Tbs. olive oil
  • 1/2 Tbs. unsalted butter
  • 8 oz. small cipollini or pearl onions, peeled
  • 1/4 cup balsamic vinegar
  • 1 1/2tsp. sugar


  • 2 oz. fresh creamy goat cheese, softened
  • 1 Parbaked Pizza Crust
  • Fresh Italian parsley leaves, for garnish
  • 1 Tbs. olive oil


1. To make Balsamic-Glazed Onions: Heat oil and butter in large skillet over medium-high heat until foam subsides. Add onions, and cook 7 to 9 minutes, or until browned, turning once or twice. Add vinegar, sugar, and 1/4 cup water, stirring to dissolve sugar. Reduce heat to medium-low, and boil gently 12 minutes, or until onions are tender and liquid has reduced to syrupy glaze, turning occasionally. Remove from heat, and cool. (Onions can be refrigerated up to 3 days; bring to room temperature before using.)

2. To make Pizza: Preheat oven to broil. Spread goat cheese evenly on Parbaked Pizza Crust, leaving 1/2-inch border around edge. Halve 8 Balsamic-Glazed Onions; reserve remaining onions for another use. Arrange onion halves on goat cheese. Broil 7 to 8 minutes, then sprinkle with parsley, and drizzle with olive oil. Cut into 6 slices, and serve.

Nutrition Information

  • Serving Size: Makes 1 10-inch pizza
  • Calories: 137
  • Carbohydrate Content: 13 g
  • Cholesterol Content: 6 mg
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 328 mg
  • Sugar Content: 3 g