YIELD: 2 LARGE PIZZAS, 16 SLICES
TOTAL TIME: 25 MINUTES
- 2 lbs part skim mozzarella cheese, shredded
- 2 prepared whole wheat pizza dough, or store bought
- 3 large onions, sliced
- 2 tbs olive oil
- 4 oz fresh baby kale
- 11 oz goat cheese, crumbled
- Red pepper flakes, optional
- 1/2 cup balsamic vinegar
- 1 tbsp unrefined sugar
- or you can buy it here
Preheat your oven to 425F.
On a cast iron skillet, or any other skillet of your choice, over medium to high heat place the onions and olive oil and cook stirring occasionally until the onions are caramelized. This will take about 5-7 minutes.
For the balsamic cream, place the ingredients in a saucepan and bring to a boil over medium heat. Reduce heat to a low flame and simmer for 10-15 minutes or until liquid reduces by about half. Set aside to let the cream cool and thicken.
On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin. Place the pizza dough onto the pizza stone making sure you reach the edges. You can also use a pizza baking sheet or a cookie sheet. Repeat this with the second pizza dough.
Place 1 lb of shredded cheese over each pizza followed by the caramelized onions and crumbled goat cheese.
Bake the pizzas in the preheated oven for 18-22 minutes. When baked, top the pizzas with the baby kale and drizzle the balsamic cream and pepper flakes. Serve immediately.