Goat Cheese, Caramelized Onions, and Chickpea Pizza With Autumn Salad
Posted Nov 03 2010 4:50pm
Talk about impromptu; I was craving pizza yesterday, but when I started to make it, it began evolving into a fancy shmancy gourmet tomato-less pizza after I spotted the full pint of hummus in the fridge on the brink of expiration. I was probably inspired by the package of Joseph’s mini pita bread I had on the counter, because all at once it struck me: use the hummus as sauce, then kick it up a notch with goat cheese. I invited even more chickpeas to the party by defrosting some of the meatless chickpea meatballs I made back in September. The end product was fabulous!
Goat Cheese, Caramelized Onions, and Chickpea Pizza on Whole Wheat Crust
Whole Wheat Pizza Crust
2 cups whole wheat flour
1 Tablespoon yeast
2 Tablespoons honey
1 packet NuNaturals zero calorie stevia sweetener (optional)
2 TBSP olive oil
1/2 teaspoon salt (or salt substitute) — optional
About 1/2 cup warm water (add or subtract as needed to form dough)
Combine water, yeast, honey, and sweetener in a bowl; let yeast activate
Add in flour and salt and mix until dough forms. If too much water, add in a little more flour; if not enough, add in more
When dough forms, coat dough ball with olive oil
Place dough in a bowl, cover it, and let it rise in a warm place for about 2-3 hours
Makes 6-10 servings
In a nonstick frying pan, add in a TBSP of extra virgin olive oil and a TBSP of butter, then add in one large sliced onion; cook until onions are soft and browned. Set caramelized onions aside.
**If you are using chickpea meatballs like I did, I suggest throwing them in with the onions halfway through cooking to give them some more flavor and moisture before going into the oven. If you are using sausage or another meat, cook it (if necessary) at the same time as the onions.
When dough has risen, roll it out evenly in any shape you wish on a baking sheet lined with nonstick foil or oiled/sprayed. Preheat oven to 500F degrees.
Spread a layer of hummus all over dough, just like you would with tomato sauce.
Begin adding toppings:
Chickpea meatless meatballs, optional (could also use sausage or vegetarian sausage)
2 to 3 oz of shredded white cheddar cheese
4oz goat cheese
Bake on 500F degrees for about 8-10 minutes or until bottom is browned. Makes 6-10 servings.
3 heads romaine lettuce, chopped
1 anjour pear, sliced
1 Gala apple, sliced
1/3 cup raisins
1/3 cup trail mix or nuts/seeds
Makes 4-6 servings
Drizzle a bit of honey over it before eating. I recommend olive oil and vinegar with it, though, Dustin had bleu cheese.
The pizza was REALLY good! It’s very heavy, so I suggest cutting the slices on the small side. If you’ve never tried goat cheese on pizza, try it ASAP! It puts an interesting twist on ordinary pizza. YUM!
I am busy, busy, busy this week. We’re leaving for Las Vegas next week and you know what that means: tons of things to take care of and shop for in the days leading up to our departure. Aaaaah! hehe I can’t wait, we haven’t been on vacation in… forever! I think I might be starting my birthday celebration a little early, LOL. Just by a month, though!!
I have a pot of tomato sauce simmering on the stove. I should probably go check on it.