Chicken, caramelized onion & goat cheese pizza
The combination of the sweet caramelized onions and pungent goat cheese take a humble pizza crust and elevate it into a pie that is similar to what you might expect to find at a gourmet pizzeria. Plan to pair this recipe with an arugula or spinach salad. Since the onions do take a little time cook, you could easily make them a day or two ahead and store them in the refrigerator until you are ready to assemble the pizza. They are so delicious you could also mix things up and plan to make just the onions to serve over chicken, fish or roasted vegetables.
3 large, thinly sliced
3 clove(s), large, minced
1 tsp(s), fresh, minced
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped
10 medium, Kalamata variety, pitted and thinly sliced
Frozen pizza crust dough
245 gm, (1 ready-to-bake dough, 12")
Reduced-fat goat cheese
⅔ cup(s), crumbled
- Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
- Heat oil in large skillet over medium-high heat. Add onions; cook, covered, stirring occasionally, until onions are deep golden, about 30 minutes. Stir in garlic and rosemary; cook, stirring frequently, until fragrant, about 30 seconds. Stir in vinegar. Remove pan from heat and stir in chicken, olives, salt, and pepper.
- Top crust evenly with chicken mixture; sprinkle evenly with goat cheese. Bake until cheese softens and crust is crisp, 8–10 minutes. Sprinkle with parsley and cut into 6 wedges.
- Serving size: 1 wedge