If I'm eating out and spot anything involving goat's cheese and caramelised onion on the menu, that's my decision made. No doubt about it, it's the perfect combination of slightly tangy cheese and sweet onions. I've also discovered that it's actually pretty easy to make at home too - and perfectly suited to student cooking.
I decided to use pitta bread as a base - just the right size for a light dinner (although feel free to double up if you need something more substantial!), and with 6 costing 50p in Sainsbury's, it's also a really cheap base. Plus pitta breads freeze really well so you can keep a stash for when you have pizza cravings. I'm pretty sure I've seen gluten free pitta breads too if you wanted to make this dinner coeliac friendly.
To make one pizza
1 wholemeal pitta bread
1/2 medium red onion
A small amount of butter and vegetable oil
1tsp caster sugar
1tbsp tomato passata
1/4 medium sized pepper
A few lumps of soft goat's cheese
Handful of spinach
(Side salad optional)
Preheat the oven to 180°c and find a baking tray.
Chop the onion into rings. Don't cut them too thin or they'll burn - it's better to err on the side of slightly too thick and spend a bit longer softening them than to make them go all crispy! Then prepare the pepper - I cut mine into small chunks - and goat's cheese.
Add a small piece of butter and a light drizzle of oil to a frying pan over a low heat and cover the surface of the pan. Keeping the heat as low as possible, add the onions. The aim is to soften them rather than fry them quickly on high heat. Once they've softened, add the sugar and stir around, still keeping a low heat. Leave in the pan to caramelised, stirring occasionally to prevent burning.
While the onions are caramelising, spread the tomato passata over the pitta bread, then add the cheese, spinach and pepppers. Finally add the onions - they took about ten minutes to caramelise, but it may take longer if you're doing a larger quantity.
Put the pitta pizza onto a baking tray and place in the oven for about 10 minutes, until the cheese is melted (if you can still see it under everything else!).
Take out of the oven and devour! I served mine with a side salad of the excess vegetables and a bit of rocket.
And as always, this recipe is completely adaptable and you could really put anything you like on these pizzas - the caramelised onions are a must though!