So eating healthy doesn’t mean you have to deprive yourself. Although there are some calories here because of the dough, if you are going to go “off diet” you might as well make it worth while and eat something like this. When in season, I use onions that I get from our CSA Garden Of Eat’n.
This is a great summer dinner out on the deck or you can use a small circle cuter and make small individual ones as an appetizer.
1 medium white onion
1 medium red onion
1 medium yellow onions
1 medium zucchini diced
3 large fresh basil leaves chopped
1 Tbl fresh oregano chopped
3 cloves of garlic crushed
1 16 ounce pizza dough (you can make this or buy them from the grocery store)
1 8 oz package of goat cheese (you can usually find excellent ones at your local farmers market)
5 tsp Olive oil
Salt and Pepper to taste
- Preheat oven to 425 degrees
- Preheat grill on high
- When caramelizing onions, it is important to be patient. If you rush it, you wont get the true sweetness from the onion. First you want to slice the onions into strips. Slice the onion in half from top to bottom. Lay the flat side down on the cutting board and work from one side to the other slicing them in even widths. In a large sauté pan, heat some olive oil. Toss in some chopped garlic and onions. Toss quickly to coat the onions and them reduce heat to medium low. Then let the clock start. Toss the onions every few minutes to avoid burning them. The onions will first go translucent, and then the heat will start to brown the sugars on the onion until you get a nice golden brown hue to them. The total time will depend on the amount and your stove (electric vs gas). Figure at least 15 to 20 minutes. Like I said, be patient.
- When onions are almost caramelized, add the zucchini and sauté for about 3 more minutes tossing them into the onions
- Right when you are about to take them off the heat, add salt and pepper to taste. Put aside while you prepare the dough
- In a small bowl combine garlic, basil, oregano and olive oil.
- Lightly dust dough ball with flour. Work the dough out with your hands to start forming the dough into what ever shape you desire. Roll out dough to about 1/4 inch thickness. Keep in mind the size of your grill. This is fun to do with the kids. If you think the rolled out dough will be to large for the grill, cut it in half.
- Once the dough is rolled out, dock the dough with two forks. In other words poke a bunch of small holes in the dough with the tines of the forks. This will help prevent major bubbling.
- Transfer dough onto an inverted cookie sheet. This will allow you easier access to the dough.
- Brush the side facing up with the oil and herb mixture. Bring it over to grill and flip the sheet pan over onto the grill surface.
- Remove the pan from the dough.
- On the side that is now exposed, brush on the herb oil mixture.
- DO NOT WALK AWAY. This needs constant attention as it can burn very quickly. All you want to do is get a nice char on the outside of the dough. About 2-3 minutes (depending on grill). The dough will start to firm up and become easy to flip.
- Flip the dough and cook for an addition 2 minutes. Remember the dough is not completely cooked, that’s why the oven is on.
- Take the onion and zucchini mixture and spread evenly across top of dough
- Spread crumbled goat cheese over top of pizza
- Place topped pizza in oven either on pizza stone or an upside down cookie pan.
- Bake for and additional 5-8 minutes until cheese is “melty”.
Slice and enjoy with a glass of your favorite wine. If you want to serve this as an appetizer, prior to putting on the topping, use a small round cookie cutter and cut circles out of the par cooked dough. Lay the circles on a cookie sheet and then top and bake.