Cranberry goat cheese, caramelized onions, chopped arugula, and lemon zest, drizzled with balsamic vinegar. YEESH, this one is packed with flavor. The arugula and lemon zest help balance out the sweetness from the cranberries and caramelized onions pretty well, but feel free to use plain goat cheese as well.
1-2ozpizza sauceFor this recipe, we need about half the amount of sauce you would normally use on a standard pizza. We're looking for just a small touch of acidity as the base to the cornucopia of flavor we'll be topping it with.
Heat pan over low heat and melt butter. Add onions and cook, stirring frequently, until fully caramelized but not burnt. If onions begin browning too quickly, add a splash of water.
Flatten and stretch dough into 14" pies.
Prepare your pizza by ladling sauce onto stretched dough. Starting from the outside and moving inward, spread an even layer of the goat cheese and caramelized onions.
Preheat to 550F for at least 30 minutes with pizza steel or stone on top rack. Turn on broiler, and let preheat another 10 minutes.
Using a pizza peel, carefully move pizza to oven and cook for about 6 minutes, watching closely for crust color and cheese burn. Avoid rotating when baking in home ovens as temperature loss from opening the door often does more harm.
Outdoor pizza oven
Preheat your Ooni (or other portable outdoor pizza oven) for 25 minutes. The oven should reach near 800F in this time. Place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed. TIP: if using an Ooni Koda or another gas model oven, reduce the heat to low just as you place the pizza in; this creates really great crust color without burning the cheese too early. This may increase cook time slightly.
Let pizza cool for one minute on a wire rack.
Top with arugala and the zest of a lemon; drizzle with balsamic
If using an outdoor pizza oven, such as Ooni Koda, the baking process will only take a couple minutes max. If using an indoor oven at 550F, it will take closer to 5-7 minutes.