Ghoulish Pizza

 Linda    11 Nov : 00:41
 None    kewl4kids

ghoul pizza close up.jpg

Goat Cheese Pizza with Balsamic Glazed Cipollini

SO sorry I'm late with this!!! I happened to catch the tail end of the show, and Mario Batali had prepared this perfectly ghoulish pizza - which I simply HAD to make!
Awesome, right? And it tastes even better. I already had some pizza dough that I'd made using King Arthur's recipe, but I cooked them using the skillet technique from Mario - you've got to try it!!! Just like grilling pizzas, you've got a partially cooked crust with a crisp bottom that all you have to do is add your toppings and bake or broil a bit more. A "keeper" technique wink So, you slowly saute your onions in an oil/butter combo, and then simmer for a bit in some diluted balsamic vinegar with just a touch of sugar. This element I've made before, and even if the idea of the pizza escapes you, these onions are delicious!!! You spread some creamy goat cheese over the top of the crusts and garnish with the onion!!!
A couple comments here: as a viewer pointed out in the comments, add the olive oil to the goat cheese to make it easier to spread. I ended up adding more than the recipe called for, but I got the texture I wanted. Personally, I'd go with a bit more cheese as well... I hadn't purchased enough cipollini and that's why you see some sloppy rings. I made a second batch of the balsamic glazed onion, using plain old yellow onions... The cipollini were definitely the "ghoulier", but we didn't really notice a difference in the flavor. Now, we can't forget the "blood sauce" - a simmered mixture of equal parts red wine and sugar. I simply couldn't resist this brand -
cheesey Only a cup went into the sauce, and this was a very nice, dry Cabernet Sauvignon at a very reasonable price. Pop the pizzas under the broiler to your desired "darkness" and drizzle with the sauce.
You need not make it horrid looking, but the flavor combinations are sublime. I found a bit of salt and pepper accentuated the sweet, salty and savoriness of the dish. This is a dish worthy of year round enjoyment!

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