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Baking, Recipes, Reviews

Goats Cheese and Caramelised Red Onion Pizza

Last summer, I attended the Tech ‘n’ Taste food blogging event in central London – a great afternoon of useful and inspiring advice from other food bloggers (as well as an impression food exhibition). Whilst there, I was lucky enough to get talking to the folks at Capricorn Somerset Goats Cheese. I am not really a fan of goats cheese, however theirs was soft, light and went down easily. I was quick to take one of their recipe goody bags which they had on offer and pass on my details for more information. A few weeks ago, they sent me an email asking if I wanted to take part in their Capricorn Challenge. I received the most exciting hamper full of goodies (including their cheese), and in return, I have to make up some recipes and blog about them. They will then choose a receipe to win the grand prize and help share their goats cheese love around the world. If you are a food blogger and want to get involved, tweet Ethel the Goat (@EthelTheGoat) for more details.

My first entry is a Goats Cheese and Caramelised Red Onion pizza with a Tomato and Roasted Red Pepper sauce. It is not too fancy but perfect to whip up without having to spend hours slaving away in the kitchen. I did want to stick nearly everything in the hamper on the pizza but I held back (as not many people may appreciate my very random palate!) The below is enough for two medium size pizzas (or one large one), and great for an informal dinner party.Ingredients

3 red peppers
3 cloves of garlic
6 salad tomatoes
2tbsp tomato purée
1tsp sugar
Salt and pepper
Olive oil
Knob of butter
1 pack of Capricorn Goats Cheese
1 red onion
2 medium pizza bases
Packet of Parma ham (optional)
Handful of rocket

The first thing to prepare is the tomato and red pepper sauce. Preheat the oven to 200C, and wash and quarter the red peppers. Place them in a large roasting tray with the cloves of garlic and a few sprigs of thyme. Coat in olive oil, season with salt and pepper, and place in the oven for around 45 minutes, turning the peppers halfway through.20120608-205730.jpgWhilst they are roasting, remove the skin from the tomatoes. The easiest method I have found is to place the tomatoes in a bowl of bowling water for 2-3 minutes, and the skin should come away very easily (however, be careful not to burn your fingers!) Chop each tomato into quarters and scoop out as many pips as possible with a spoon. It does not matter if you do not get them all, just as many as possible so that the sauce does not have too many. Chopped the tomato quarters into small pieces and place in a medium saucepan.

20120608-205742.jpgOnce the peppers are done (they should look chargrilled), remove from the oven and let them cool slightly. Remove the skin which should peel off easily after roasting, chop into small pieces and add to the saucepan. Squeeze the middle out of the roasted garlic cloves and add to saucepan, along with a few fresh pieces of thyme. Add the sugar, some salt and pepper to taste and mix it all in well. Place the saucepan on the hob and simmer over a medium heat for about 30 minutes (until the sauce has reduced and is much thicker). Once ready, blitz with a hand blender to get rid of any large pieces – it does not have to be perfectly smooth unless you wish so.

Chop the red onion into thin slices. Melt the knob of butter in a large frying pan, add the red onion slices and cook over a medium heat until they have started to brown and become translucent (around 15 to 20 minutes). Be sure to stir them continuously though and keep on eye on them so that they do not burn. Once done, turn the heat off but leave the onion slices in the frying pan.

Once the sauce and onions are ready, preheat the oven to 220C. Remove the pizza bases from the packet and place each on a baking tray. Split the sauce between the two pizza and use the bottom of a spoon to spread all over the base, leaving a thick border at the edge for the crust (any unused sauce can be kept in the fridge and added to pasta the next day).

20120608-205818.jpgUse a pair of tongs or a fork to add some onions on top of the tomato sauce, and then if you are making a meat version, add the Parma ham on top.

20120608-205829.jpgCut the goats cheese into large chunks and scatter all over the pizzas (however not too close to the edge as the goats cheese may run off whilst cooking).

20120608-205800.jpgDrizzle a little olive oil over each pizza, place them in the oven and cook for 12-14 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven, scatter rocket all over both pizzas and serve immediately. As with most pizzas, you can add any extra toppings which you think will compliment the taste, however this combination of flavours worked just right. I have a few more goats cheese recipes up my sleeve so keep your eyes peeled – enjoy 🙂

About beesteasandbooks

I am a keen reader and baker who loves all things sweets! This site is for me to review books and share baking recipes. If you have any comments or recommendations, then please get in touch!



  1. Pingback: Pear, Walnut and Goats Cheese Tart « beesteas - July 4, 2012

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