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.
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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.
Ingredients
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
Pizza
- 2 oz. fresh creamy goat cheese, softened
- 1 Parbaked Pizza Crust
- Fresh Italian parsley leaves, for garnish
- 1 Tbs. olive oil
Preparation
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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g