🍕 Red Onion and Goat Cheese Pizza

Name: Red Onion and Goat Cheese Pizza
Total time: 30 min
Yield: 4 servings
Ingredients: yeast; 400 g flour (and some flour for the work surface); 2 tsp salt; 600 g red onions; 2 sprigs rosemary; 8 tbsp olive oil; 1 tbsp powdered sugar; 200 g goat cheese log (1 goat cheese log); 30 g arugula

674 kcal · 30 min · 4 servings

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Ingredients

yeast
400 g flour (and some flour for the work surface)
2 tsp salt
600 g red onions
2 sprigs rosemary
8 tbsp olive oil
1 tbsp powdered sugar
200 g goat cheese log (1 goat cheese log)
30 g arugula

Instructions

1. Crumble the yeast into 50 milliliters of lukewarm water and stir until dissolved.
2. Put the flour and salt into a bowl and make a well in the center.
3. Pour the yeast water into the well and lightly dust the surface with flour.
4. Leave the bowl covered in a warm place for 15 minutes.
5. Then knead the dough with 150 milliliters of lukewarm water until smooth and pliable.
6. Shape the dough into a ball, place it back in the bowl, and cover it with a cloth.
7. Let the dough rise for 1 hour until it has doubled in volume.
8. Knead the dough vigorously after the resting period and add a little more flour if needed.
9. Divide the dough into 4 equal parts and roll them out into pizza bases on a lightly floured surface.
10. Place the pizza bases on baking sheets lined with baking paper and let them rise covered for another 15 minutes.
11. Peel the red onions and slice them into very thin rings.
12. Wash the rosemary, shake it dry, and strip the needles from the stems.
13. Distribute the onion rings and rosemary needles evenly over the pizza bases.
14. Drizzle each pizza with 2 tablespoons of olive oil.
15. Lightly dust the pizzas with powdered sugar.
16. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced or gas mark 2–3).
17. Bake the pizzas one after the other for 20 minutes in the preheated oven.
18. Slice the goat cheese.
19. Take the pizzas out of the oven and distribute the cheese slices on top.
20. Increase the oven temperature to 220 degrees Celsius conventional heat (or 200 degrees Celsius fan-forced or gas mark 3–4).
21. Bake the pizzas for another 5 to 10 minutes until golden brown.
22. Wash the arugula and dry it in a salad spinner.
23. Sprinkle the finished pizzas with the fresh arugula.

Nutrition per serving

kcal: 674
Protein: 18 g · Fett/Fat: 28 g · Carbs: 87 g