Red Onion Jam and Goat Cheese Pizzette

Olive Oil                        

Pizza dough                                                                                                                                         

2 red onions, thinly sliced                                                                                                              

 1 tsp thyme                                                                                                                                           

2 cloves garlic, minced                                                                                                                    

 1 cup dry red wine                                                                                                                         

 1/2 cup grenadine                                                                                                                         

1/3 cup balsamic vinegar                                                                                                          

1/4 cup sugar                                                                                                                                  

Salt and pepper                                                                                                                             

 Goat cheese

Preheat oven to 350 degrees farenheit.  Heat olive oil in heavy medium pot over medium-high heat.  Add onions, thyme and garlic; saute until onions are softened, about 10 minutes.  Add 1 1/4 cup water, wine, grenadine, vinegar and sugar and bring to a boil.  Reduce heat to medium and continue to simmer until liquid is reduced and mixture thickens to jam consistency, stirring frequently and adding water to prevent sticking if necessary; 30 – 40 minutes.   Season with salt and pepper to taste.  Remove from heat. 

Top partially cooked pizza dough with onion jam and chunks of goat cheese.  Cook in preheated oven for 15-20 minutes or until cheese is softened and slightley browned.


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  1. Pingback: Purple, Purple, Everywhere! | The Lone Foodie

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