Festive Goats Cheese and Red Onion Pizza

with Pine Nuts

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Instructions

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1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and finely slice the red onions. Finely chop the thyme leaves. Peel and crush the garlic.

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2 Caramalise onion

Heat a non-stick pan over a medium heat. Once hot, add the butterolive oilonion, honey and a pinch of salt, cover with a lid and cook for 20 min, stirring occasionally, until caramelised.

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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. 

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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.

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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 goat cheese straight onto the pizza. Grate the Parmesan straight onto the pizza. Bake the pizza in the oven for 20 min or until the crust begins to crisp and brown.

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6 Serve

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

Tips for fussy eaters

Swap the goats cheese for mozzarella.

Pro tip

Make smaller individual pizzas and bake them on separate trays.

There's a reason goats cheese and onion have become a ubiquitous pairing!

Cooking Time: 60 min

Cals 1332 · Prot 39 · Carbs 167 · Fat 54

Ingredients

Number of people

Pizza base

Pizza dough ball 2 Piece
Semolina 30 Grams
Olive oil 1 Tbsp
Plain flour 10 Grams

Toppings

Red onion 3 Piece
Fresh thyme 10 Grams
Garlic cloves 2 Piece
Salted butter 20 Grams
Olive oil 1 Tbsp
Onion marmalade 28 Grams
Honey 15 Grams
Salt 0.5 Tsp
Pine nuts 20 Grams
Parmesan 30 Grams
Rocket 20 Grams
Rind-on goats cheese barrel 180 Grams

There's a reason goats cheese and onion have become a ubiquitous pairing!

Cooking Time: 60 min

Cals 1332 · Prot 39 · Carbs 167 · Fat 54

Instructions

photo

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and finely slice the red onions. Finely chop the thyme leaves. Peel and crush the garlic.

photo

2 Caramalise onion

Heat a non-stick pan over a medium heat. Once hot, add the butterolive oilonion, honey and a pinch of salt, cover with a lid and cook for 20 min, stirring occasionally, until caramelised.

photo

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. 

photo

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.

photo

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 goat cheese straight onto the pizza. Grate the Parmesan straight onto the pizza. Bake the pizza in the oven for 20 min or until the crust begins to crisp and brown.

photo

6 Serve

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

Tips for fussy eaters

Swap the goats cheese for mozzarella.

Pro tip

Make smaller individual pizzas and bake them on separate trays.

Ingredients

Number of people

Pizza base

Pizza dough ball 2 Piece
Semolina 30 Grams
Olive oil 1 Tbsp
Plain flour 10 Grams

Toppings

Red onion 3 Piece
Fresh thyme 10 Grams
Garlic cloves 2 Piece
Salted butter 20 Grams
Olive oil 1 Tbsp
Onion marmalade 28 Grams
Honey 15 Grams
Salt 0.5 Tsp
Pine nuts 20 Grams
Parmesan 30 Grams
Rocket 20 Grams
Rind-on goats cheese barrel 180 Grams
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