Ingredients
Scale
- 1 lb pizza dough
- Flour, for rolling out the dough
- Cornmeal, for the dough
For the Caramelized Onions & Peppers:
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- Olive oil
For the Goat Cheese Layer:
- 4 oz goat cheese, softened
- 1 garlic clove, grated or very finely minced
- 1 teaspoon dried Italian herbs
- Salt and pepper
For the Toppings:
- 2–3 vine or Roma tomatoes, thinly sliced
- 1 lb fresh mozzarella, thinly sliced
- Fresh basil leaves, chopped or torn
- Balsamic vinegar
- Grated parmesan cheese
Instructions
For the Caramelized Onions & Peppers:
- Heat a large skillet over medium heat and add the onions, peppers, and olive oil. Cook for about 5 minutes until the vegetables are soft and translucent.
- Reduce the heat to low and add the garlic. Cook for 15-20 minutes, stirring occasionally, until the onions and peppers are sweet and caramelized. Remove from heat and set aside.
For the Goat Cheese Layer:
- Stir together all ingredients in a small bowl and set aside.
To Assemble:
- Roll the dough out to desired shape/thickness and preheat the oven to 475°F.
- If using a pizza stone, place it in the oven to preheat.
- Sprinkle a baking sheet or pizza peel (for the pizza stone method) with cornmeal.
- Place the dough on the prepared baking sheet/pizza peel. Drizzle the dough lightly with olive oil and then spread the goat cheese mixture all over in an even layer.
- Top with the peppers and onions, spreading out evenly. Then, layer the mozzarella and tomatoes alternatively all over the top.
- Drizzle with balsamic vinegar and finish with a grating of parmesan cheese.
- Bake for 15-20 minutes, or until the bottom of the crust is crisp and brown and the cheese is melted and bubbly.
- Remove and immediately garnish with fresh basil leaves. Allow to cool slightly, slice, and serve!