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Take your next homemade pizza night to new gourmet heights with this goat cheese and caramelized onion pizza. I use whole wheat flour for a sturdy base with a slight nutty taste that complements the creamy goat cheese and sweet caramelized onion. This is the recipe I come back to when I want to impress guests, or treat myself to a pizza with a touch of fanciness.
Flatbread pizzas like goat cheese and caramelized onion pizza are one of my favorite ways to create something with an elevated flavor and an artisanal appearance. And if you love the combination of a creamy cheese offset by a touch of sweetness, then you need to try my pear and gorgonzola pizza with walnuts for your next pizza night.
I first started making this goat cheese and caramelized onion pizza when I noticed the sudden surge in prices when it came to ordering certain toppings at restaurants. In the past, I would keep my homemade pizzas quite low-key with traditional toppings, like with my margherita flatbread. Since then, I have expanded my horizons and created amazing gourmet pizza, which not only saves me money but also gives me full control over the ingredients. Recently, I ordered a pizza from a restaurant, and could not help but notice how cloying the caramelized onions were, and felt vindicated in my decision to make my own.
Creating meals that are balanced, satisfying, and budget-friendly appeals to me as a mom and nutritionist. I love that I can indulge myself and my family in the healthiest way possible with this goat cheese and caramelized onion pizza. For this recipe, I use whole wheat flour for added fiber, digestive support, and a crust that is more filling than traditional bases. The goat cheese is also easier to digest compared to other cheeses and provides a creamy, protein and calcium-rich topping with a slight tang.
Creating this pizza is simple, but I make sure to execute each step with precision to achieve the perfect sweetness and texture. I start by preparing my yeast mixture, then adding it to my dry ingredients to form a dough. I give the dough ample time to rise properly, which gives my crust structure without it becoming dense. While I wait for the dough to rise, I cook the onions slowly until they release their natural sugars, which lessens the amount of sugar needed for the signature finish. After shaping my dough, I spread the toppings and baked them in a preheated oven until the crust was golden brown.
This goat cheese pizza is one of my favorite items to serve as an appetizer when I want something with a striking flavor and attractive appearance. And if you love receiving compliments on your cooking, this pizza is a surefire way to get them. The last time I made it, a friend who had always avoided goat cheese, shocked me by not only eating this pizza, but by going back for another slice. Then she came up to me to ask how I got the feta so creamy. Ha! The look on her face when I told her it was goat cheese still makes me laugh when I think about it.
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🥘 Ingredients
These are the basic ingredients I use to create this artisanal goat cheese and caramelized onion pizza:
Whole wheat flour: I use this as the base to add fiber and to create a sturdier crust. If you prefer a softer crust, try my poolish pizza dough recipe.
Yeast: I use active yeast to help the dough rise and create a light texture.
Warm water and honey: These help activate and feed the yeast.
Olive oil: I add olive oil to soften the dough and help it bake into a crisp crust.
Salt: This balances out the flavor in the dough and the sweetness in the onions.
Red onions: Thinly slice onions, cook them down nicely, and release their natural sugars.
Coconut sugar: I add a small amount to help the onions caramelize and develop color.
Balsamic vinegar: I use this to add a slight acidity that balances out the sweetness of the caramelized onions.
Goat cheese: This is crumbled over the pizza for a creamy texture and tangy flavor.
Fresh thyme: I sprinkle this on top for a light herbal note that complements the cheese and onion.
🔪 How To Make
I make this flatbread by preparing the dough first, then building the layers of flavor with the toppings. This is how I do it:
Prepare yeast: I start by mixing the water, honey, and yeast in a small bowl, then set aside for 10 minutes until foamy.
Whisk flour: Next, I whisk together the flour and salt in a large bowl.
Form dough: Then I add the foamed yeast mixture into the flour along with the oil, and stir to form a dough.
Knead, and rest: I turn the dough onto a floured surface and knead for 2-3 minutes, shaping it into a ball. Then I place the dough into a large bowl, cover, and allow it to rest for 30-45 minutes until doubled in size.
Prepare onions: While the dough rests, I heat oil in a large skillet over medium-high heat, add the sliced onions, and saute for 2-3 minutes. Then I reduce the heat and continue to stir as they cook for 10 minutes, adding a splash of water if they start sticking. I add the coconut sugar and balsamic vinegar and stir through.
Remove from heat: Once the onions are completely caramelized, I remove them from the heat, season with salt, and set aside to cool.
Preheat and prepare dough: I preheat the oven to 390F. Then I remove my dough from the bowl and spread it onto a lined baking tray.
Add toppings: Then I top the dough with the caramelized onion, crumbled goat cheese, and fresh thyme. Be sure to leave a 1-inch border around the edges.
Bake: Next, I bake the pizza for 15-20 minutes until golden brown. I let the pizza rest for a few minutes before slicing and serving.
My #1 Secret Tip for this goat cheese and caramelized onion pizza recipe is to keep the water for the yeast warm, never hot. If the water is too hot, it can kill the yeast and prevent it from activating, which means the dough will not rise and the crust will be dense and tough. I aim for water that is just warm to the touch.
Other Tips To Keep In Mind:
- Slice onions with the grain: I cut the onions from root to tip rather than across so that I have longer strands that hold together nicely as they cook. Onions that have been sliced against the grain break down into shorter pieces that can become mushy before they fully caramelize.
- Use a heavy-based pan for the onions: A thin pan creates concentrated heat spots, which may cause the onions to burn in patches. A cast-iron skillet or heavy stainless steel pan disturbs the heat more consistently, which is important for the caramelizing.
- Dock the dough: I use a fork to prick the surface of the rolled-out dough a few times before adding the onions and cheese. This stops large air bubbles from puffing up under the topping as they bake.
- Do not overcrowd: I spread the toppings in a thin layer so the crust can cook through. Too many toppings can trap moisture, which creates steam and leads to a soggy base.
- Preheat baking sheet: For an extra crispy base, I preheat my baking sheet before adding my dough. This starts the cooking process immediately, which gives me a similar result as a pizza stone would.
📖 Variations
These are 3 of the ways I have adjusted this goat cheese and caramelized onion pizza over the years, all of which I highly recommend:
Fig and honey: If I really want to impress my guests or kick the gourmet experience up a notch, I add 1/2 cup of sliced fresh figs and a drizzle of honey onto the pizza before serving. My husband likes using hot honey for his pizza.
Extra cheese: I sprinkle 1/2 cup shredded mozzarella along with the goat cheese whenever I make this for my kids. This is great if you are making it for someone who is less keen on goat cheese, as this is quite similar to a margherita.
Flatbread version: Whenever I have leftover vegan flatbread, I use it for the base of this pizza. I like adding a few toasted walnuts and some fresh arugula on top when I make it for a quick lunchtime snack.
🍽 Serving Suggestions
When I serve this goat cheese and caramelized onion pizza, I always try pairing it with something fresh and crisp to balance the richness of the cheese and the sweetness of the onions. The next time you make it, try it with a side of my citrus salad with avocado and feta. The bright flavors do a great job of counteracting the robust flavors in the pizza. And if you would prefer to lean into the sweet and savory notes, try drizzling some of my maple miso balsamic sauce over the pizza just before serving.
For casual dinners, I like serving this pizza with a side of my roasted cauliflower salad with spinach and chickpeas for a meal with all the important food groups and nutrients present. This pizza is also great for an al fresco weekend lunch and pairs really well with a simple spinach and arugula salad and a sneaky glass of Italian margherita.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover slices in an airtight container in the refrigerator for up to 3 days.
Freezing: I freeze the dough separately, or freeze individually wrapped baked slices for up to 2 months.
Reheating: I reheat the pizza in a 350F oven until the crust is warm and slightly crisp.
❓Recipe FAQs
Yes, you can! In fact, I recommend it. Whenever I have time to spare, I give my onions a proper chance to caramelize and cook them low and slow. When done properly, the natural sugars intensify, which lessens the need for the coconut sugar.
Yes, there is absolutely nothing wrong with that. I have done this on very busy nights, and make sure to buy a quality whole wheat dough. Ready-made naan or pita bread is also a great option if you want to make this meal even more convenient.
For a mellower flavor, I like using ricotta or feta. Both have a wonderfully creamy texture once baked, but I use less salt when seasoning my pizza if I am using feta. I also recommend allowing the cheeses to come to room temperature before crumbling for a better distribution.
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📋 Recipe Card
Goat Cheese And Caramelized Onion Pizza
Take your next homemade pizza night to new gourmet heights with this goat cheese and caramelized onion pizza. I use whole wheat flour for a sturdy base with a slight nutty taste that complements the creamy goat cheese and sweet caramelized onion. This is the recipe I come back to when I want to impress guests, or treat myself to a pizza with a touch of fanciness.
Servings: 8 servings
Calories: 171kcal
Prepare Caramelized Onions
- My #1 Secret Tip for this goat cheese and caramelized onion pizza recipe is to keep the water for the yeast warm, never hot. If the water is too hot, it can kill the yeast and prevent it from activating, which means the dough will not rise and the crust will be dense and tough. I aim for water that is just warm to the touch.
- Slice onions with the grain: I cut the onions from root to tip rather than across so that I have longer strands that hold together nicely as they cook. Onions that have been sliced against the grain break down into shorter pieces that can become mushy before they fully caramelize.
- Use a heavy-based pan for the onions: A thin pan creates concentrated heat spots, which may cause the onions to burn in patches. A cast-iron skillet or heavy stainless steel pan disturbs the heat more consistently, which is important for the caramelizing.
- Dock the dough: I use a fork to prick the surface of the rolled-out dough a few times before adding the onions and cheese. This stops large air bubbles from puffing up under the topping as they bake.
- Do not overcrowd: I spread the toppings in a thin layer so the crust can cook through. Too many toppings can trap moisture, which creates steam and leads to a soggy base.
- Preheat baking sheet: For an extra crispy base, I preheat my baking sheet before adding my dough. This starts the cooking process immediately, which gives me a similar result as a pizza stone would.
Serving: 1slice | Calories: 171kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 142mg | Fiber: 3g | Sugar: 4g