Accompanied story, “Cheese that’s Sure to Please,” published 11-21-2103
Crust:
1 1/4 cup flour
1 packet of dry yeast
3/4 cup warm water
1 1/2 tablespoon of olive oil
1 teaspoon salt
Topping:
1/4 cup olive oil
1 large red onion
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup red wine
1/2 pound spinach
Small tin of sliced black olives
1 package Baetje Farms goat cheese (best with either plain, 3 pepper or garlic and chives cheese)
To make crust: In a mixing bowl, combine flour and yeast. Using the dough hook attachment, blend together with warm water, olive oil and salt.
Mix at medium speed for 3 minutes, or until the dough comes away from the sides of the bowl. Knead the dough on a floured surface until smooth.
Place in a greased bowl and cover. Leave for 1 hour in a warm place until the dough doubles in size.
Punch down and leave 10 minutes. Roll out the dough to 12-inch diameter, prick and bake at 400 degrees for 15 minutes.
To make topping: Heat olive oil in a pan and add sliced onion.
Cook for about 10 minutes until the onion is soft. Add the brown sugar, balsamic vinegar and red wine. Simmer for 20 minutes until syrupy. Spread onion mixture on cooked pizza crust, top with spinach, crumbled goat cheese and olives. Bake in 400-degree oven for 10 minutes.
Note: This pizza has a very thin crust that may be made a few hours ahead of time. It will always be crispier when cooked on a pizza slab but may be cooked on oven racks as well. A store-bought crust also may be used.
