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A MARIO BATALI RECIPE

Balsamic, Onion and Goat Cheese Pizza

balsamic pizza post image


Ingredients

Makes 1 pizza

Pizza dough

2 ounces creamy young goat cheese, such as Coach Farm, at room temperature
8 Balsamic-glazed Cipolline (recipe follows)
Fresh Italian parsley leaves for garnish
1 tablespoon extra virgin olive oil

 

Balsamic-Glazed Cipolline

Makes a generous 1 cup.

1 tablespoon extra virgin olive oil
½ tablespoon unsalted butter
8 ounces small cipollini, peeled
¼ cup balsamic vinegar
¼ cup water
1 ½ teaspoons sugar

Directions

Make the pizza dough.

 

Spread the goat cheese evenly on the pizza crust, leaving a ¼-inch border. Halve the onions horizontally and arrange on the goat cheese. Broil as directed, then sprinkle the parsley over the pizza and drizzle with the olive oil. Cut into 6 slices and serve.

Balsamic-Glazed Cipolline
Combine the oil and butter in a large sauté pan heat over the medium-high heat until the foam subsides. Add the onions and cook, turning once or twice, until well browned on both sides, 7 to 9 minutes. Add vinegar, water, and sugar, stirring to dissolve the sugar, then reduce the heat and boil gently, turning the onions occasionally, until they are tender and the liquid has reduced to a syrupy glaze, about 12 minutes. Remove from the heat and let cool.

 

(The onions can be refrigerated for up to 3 days; bring to a room temperature before using.)

 

Cipolline onions are sweeter, however, containing less residual sugar than shallots, but more than the average garden-variety white or yellow onions: Learn more about Cipolline onions here.

 

Recipe courtesy of Molto Gusto (Ecco 2010)

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