"Low GI, very tasty. This recipe makes two 11-inch pizzas."
1 1/2 cups
all-purpose stone ground whole wheat flour
sachet dried yeast
Caramelized Onion and Goat Cheese
red onions, halved, thinly sliced
picked thyme leaves
garlic cloves, crushed
4 1/2 ounces
goat cheese, crumbled
To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
Preheat oven to 450°F Lightly grease two bake proof trays.
Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.
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Caramelized Onion and Goat Cheese Pizza (cont.)