Recipes
DIRECTIONS
Place a pizza stone or inverted baking sheet on the bottom shelf of the oven and preheat to 500 F. Meanwhile, on a lightly floured board, cut the dough in quarters; using a cupped hand against the work surface, shape each piece into a ball. Place the balls of dough on the board and cover with a kitchen towel while preparing the onions.
Heat a 10-inch cast-iron skillet over medium heat until hot, about 5 minutes. Add 2 tablespoons of the oil to the pan, swirling to coat. Add the onions and spread in an even layer. Let cook, without disturbing for 2 minutes. Stir and then let cook 2 minutes more, until caramelized. Season lightly with salt and pepper, reduce the heat to medium-low and cook, partially covered, until softened, about 5 minutes. Remove from the heat.
Press and then stretch a ball of dough into a 6 to 8-inch round and place on a floured pizza peel. Brush 1 1/2 teaspoons of the remaining oil on the dough. Top with onions, basil, and grapes, and sprinkle goat cheese and pistachios on top. Bake 8 to 10 minutes, then top with greens and drizzle with warmed hot honey. Repeat with remaining dough and toppings.
Ingredients
All-purpose flour, for dusting
1 pound prepared, fresh or thawed frozen pizza dough
2 tablespoons plus 1 1/2 teaspoons
1 1/2 medium onions, halved and thinly sliced
Salt and freshly ground black pepper
1/4 cup thinly sliced basil
1 1/3 cups halved red Grapes from California
4 ounces fresh goat cheese, cut into small pieces
1/4 cup toasted pistachios, coarsely chopped
3 cups baby arugula
1/4 cup warmed hot honey, for serving
DIRECTIONS
Place a pizza stone or inverted baking sheet on the bottom shelf of the oven and preheat to 500 F. Meanwhile, on a lightly floured board, cut the dough in quarters; using a cupped hand against the work surface, shape each piece into a ball. Place the balls of dough on the board and cover with a kitchen towel while preparing the onions.
Heat a 10-inch cast-iron skillet over medium heat until hot, about 5 minutes. Add 2 tablespoons of the oil to the pan, swirling to coat. Add the onions and spread in an even layer. Let cook, without disturbing for 2 minutes. Stir and then let cook 2 minutes more, until caramelized. Season lightly with salt and pepper, reduce the heat to medium-low and cook, partially covered, until softened, about 5 minutes. Remove from the heat.
Press and then stretch a ball of dough into a 6 to 8-inch round and place on a floured pizza peel. Brush 1 1/2 teaspoons of the remaining oil on the dough. Top with onions, basil, and grapes, and sprinkle goat cheese and pistachios on top. Bake 8 to 10 minutes, then top with greens and drizzle with warmed hot honey. Repeat with remaining dough and toppings.
Servings
Yield: Makes 4 servings
Nutritional Information
Nutritional analysis per serving: 590 Calories; Protein 18 g; Carbohydrate 74 g; Fat 25 g (38% Calories from Fat); Saturated Fat 6 g (9% Calories from Saturated Fat); Cholesterol 15 mg; Sodium 890 mg; Fiber 2 g.
