Recipe courtesy of The Sink
GOAT Pizza
- Level: Intermediate
- Yield: 2 large pizzas
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
Ale Onions:
4 cups julienned yellow onion
4 ounces unsalted butter
1/2 cup malt vinegar
1/2 cup brown sugar
1/2 teaspoon freshly ground black pepper
3/4 cup your favorite beer
Truffle Honey:
1 ounce olive oil
1/4 cup chopped truffles
Pinch kosher salt
1 quart honey
Pizza Assembly:
1 pound your favorite pizza dough, halved
2 ounces olive oil
2 cups shredded mozzarella cheese
1/2 cup goat cheese
1 Gala apple (with skin), sliced
1 handful arugula
Directions
- Preheat the oven with a pizza stone to 475 degrees F.
- For the ale onions: Heat up a medium pot on the stove over medium heat. Place your onions and butter into the pot and sauté until the onions are caramelized, about 10 minutes. Once done, turn down the heat and add in your vinegar, brown sugar and black pepper. Let cook until the liquid reduces by a quarter. Add in the beer then cook until liquid reduces by half. Set aside.
- For the truffle honey: Heat up a medium pot on the stove over medium heat and add in the olive oil. Add in your truffles and salt and lightly sauté. After a few minutes, add in the honey and bring to a light simmer. Remove from the heat and let cool.
- For the pizza: Roll out each pizza dough half and oil the dough. Evenly spread out 1/4 of the shredded mozzarella and goat cheese. Spread out a layer of apples. Spread out a layer of ale onions. On top of that, spread out another 1/4 of the cheeses. Bake the pizza on the pizza stone until cheese is melted and crust is done, 10 to 12 minutes. Once cooked, spread out arugula on top of the pizza and drizzle truffle honey all over.
Cook’s Note
Use your favorite pizza dough, honey and beer!