We tend to make a lot of pizza at home. We make our dough using a Jim Lahey no-knead recipe and cooking method. We typically cook our pizza under broiler for about 5 minutes. On Joel's birthday, we had a few friends over and everybody made their own pizzas. After about 8 pizzas, it must have been too hot because our pizza stone cracked! It was about time for a new one anyway, because the old one was getting kind of grungy looking. A cute little kitchen boutique opened up around the corner from us, and while we were browsing one day, we came across a nice new Emile Henry pizza stone, which we ended up buying in red. We tried it out with this recipe from Cate's World Kitchen. We had some goat cheese in the fridge, and we always have onions, so it was a perfect recipe. How delicious!1 recipe Pizza Dough
2 tablespoon Olive Oil
2 Yellow Onions, thinly sliced
4 ounces Cream Cheese, softened
4 ounces Goat Cheese
1 Egg Yolk
A few sprigs Fresh Thyme (I used dried)
In a wide skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 20-30 minutes. Add a few pinches of salt, stir well, and set aside. Meanwhile, in a small bowl, mix together the cream cheese, goat cheese, and egg yolk until smooth. Divide your dough into 2 8-inch pizzas. Spread the cheese mixture over the dough. Top with caramelized onions. Bake for 10-12 minutes at 500 degrees until the crust is slightly golden OR under the broiler for 5 minutes, watching carefully. Sprinkle the top with some thyme and allow the pizza to cool before serving.