Goats brie and caramelised onion thin crust pizza recipe

I recently rediscovered my love of all things goats cheese through coming across St Helens Farm. I’ve tried their yoghurt dessert pots, goats butter, cream, spreadable cheese and even runny goats brie. That last one inspired this delicious homemade pizza recipe, with sweet and tangy caramelised onions, kalamata olives, rocket and of course runny goats brie. You must give this a go!

You will need:

  • 1 runny goats brie – find it here
  • 1 red onion, peeled and sliced
  • 1 jar of passata or tomato sauce
  • 1 handful of kalamata olives (optional)
  • splash of balsamic vinegar
  • tablespoon of sugar
  • handful of rocket leaves
  • balsamic reduction, to serve (optional)

For the pizza base:

  • approx 375g plain flour
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 1 sachet (7g) dried yeast
  • 2 tablespoons olive oil
  • 225ml warm water

(or cheat and buy a ready mix like this one – but don’t buy ready made pizza bases as they are usually tough and chewy and rubbish)

Method:

1. Pre-heat the oven to 180C.  In a bowl, combine the flour, salt, sugar and yeast, then mix in the oil and warm water with a fork.

Keep mixing until a dough has formed.

Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky, but if it’s too sticky and sticks to the countertop (like bubblegum) then sprinkle over a little more flour.

Knead the dough, then roll the dough out on a floured surface in a large flat circle and leave it alone for 15 minutes.

2. While the dough is resting, heat a drizzle of olive oil in a frying pan on a low heat and add the red onion slices.

Cook on a low heat until they have wilted, then pour in a splash of balsamic vinegar (about 1 – 2 tablespoons) along with a tablespoon of sugar, stir around and let it bubble and reduce.

3. Place your pizza base on a sheet of baking parchment on a baking tray. Smother the pizza base in a thin layer of passata (tomato sauce), then break the goats brie and let the contents ooze out. Reserve some crumbs to scatter over the cooked pizza later.

Add all of the cooked balsamic onions, and s handful of kalamata olives, if using.

Place in the centre of the pre-heated oven and leave for 15 minutes – or until the crust looks golden brown.

4. Remove the pizza from the oven, sprinkle over the rocket…

… and any leftover crumbled goats cheese. Then drizzle over the balsamic reduction.

Heaven!

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