Festive Goats Cheese and Red Onion Pizza

with Pine Nuts
There's a reason goats cheese and onion have become a ubiquitous pairing!
292 Reviews
Cals 1282 · Prot 46 · Carbs 170 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
60 min
Festive Goats Cheese and Red Onion Pizza with Pine Nuts
There's a reason goats cheese and onion have become a ubiquitous pairing!
292 Reviews
Cals 1282 · Prot 46 · Carbs 170 · Fat 49
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pizza base
Semolina 10*11*
30 Grams
Plain flour 10*11*
10 Grams
Pizza dough ball 10*11*
2 Piece
Toppings
Red onion
3 Piece
Fresh thyme
10 Grams
Garlic cloves
2 Piece
Butter 4*
20 Grams
Olive oil
1 Tbsp
Honey
15 Grams
Salt
0.5 Tsp
Onion marmalade
28 Grams
Pine nuts 2*
20 Grams
Rind-on goats cheese barrel 4*
180 Grams
Parmesan 4*
30 Grams
Rocket
20 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 5356 / 1282
Fats (g) 49
of which saturated (g) 24.4
Carbohydrates (g) 170
of which sugars (g) 27
Fibers (g) 8.8
Proteins (g) 46.4
Salt (g) 5.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and finely slice the red onions. Strip and finely chop the thyme leaves. Peel and mince the garlic.
Tip! Remove the pizza dough at least 10 min before cooking; allowing the dough come to room temp makes it easier to roll out.
Caramelise onion

2 Caramelise onion

Heat a non-stick pan over a medium heat. Once hot, add the butter, olive oil, onion, honey and a pinch of salt. Cover with a lid and cook for 20 min, stirring occasionally, until caramelised.
Roll pizza

3 Roll pizza

Meanwhile, sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate.
Tip! Allowing the pizza dough to rest between rolling will help you create a larger, thinner pizza base.
Finish onions

4 Finish onions

After 20 min, add the garlic and thyme to the onions and cook for 2 min further. Remove the pan from the heat and stir the onion marmalade through. Set aside.
Assemble pizza

5 Assemble pizza

Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. Spread the onions over the dough. Top with the pine nuts and tear the goats cheese straight onto the pizza. Grate the Parmesan straight onto the pizza. Bake the pizza for 20 min or until the crust begins to crisp and brown.
Serve

6 Serve

Meanwhile, wash and dry the rocket leaves. Serve over the baked pizza.
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