Caramelised onion pizza with rosemary and goats cheese

title="Caramelised onion pizza with rosemary and goats cheese"
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(1) Rate it

• 0:20 Prep


• 0:45 Cook


• 
  2 Servings


• Capable cooks

Based on the famous French onion, olive and anchovy tart known as pissaladiere, this stylish pizza teams sweet, tangy and salty flavours.

Featured in
Onion recipes, Winter recipes

Ingredients

• 5 medium brown onions, halved, thinly sliced


• 60ml (1/4 cup) olive oil


• 1 tablespoon balsamic vinegar


• 1 (20 x 28cm) bought pizza base


• 12 drained anchovy fillets, halved


• 20 pitted black olives


• 50g goats cheese, crumbled


• 1 sprig fresh rosemary, leaves picked

Method

• 
  
  
  Step 1
  
  
  
  
  Place the onion and oil in a large heavy-based frying pan over medium heat. Cook, covered, stirring occasionally, for 12 minutes or until the onion softens.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Uncover and cook, stirring often, for 12 minutes. Add the vinegar. Cook, stirring, for 2 minutes. Set aside to cool slightly.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat oven to 220°C. Place the pizza base on a baking tray. Spread the onion mixture over the base. Arrange the anchovy, in a diamond pattern, on top. Place the olives on the pizza. Sprinkle with goats cheese and rosemary. Bake for 15 minutes or until the base is crisp and golden. Serve.
  
  
  

• High fibre


• Low carb

Nutrition

• 3840 kj

  Energy




• 46g

  Fat Total




• 10g

  Saturated Fat




• 11g

  Fibre




• 27g

  Protein




• 30mg

  Cholesterol




• 2314.99mg

  Sodium




• 19g

  Carbs (sugar)




• 94g

  Carbs (total)

All nutrition values are per serve

Notes

Time plan tip: Prepare to the end of step 2 up to 3 days ahead. Store in an airtight container in the fridge. Continue from step 3, 20 minutes before serving.

• Author: Gemma Luongo


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au