This is a pretty good start to what would likely be an excellent cocktail pizza. However, as Becky said, "the onions could be a little more caramelized."
We started by rehydrating the dried figs. I think this was mistake #1. In my opinion, at least, dried figs = delicious; fresh/rehydrated figs = texture-challenged.
Mistake #2: under-caramelizing the onions. Actually, here we used shallots. I thought that maybe shallots had a lower sugar content than yellow onions (which are often used for caramelizing), but after doing research, I found that this isn't true. In fact, people caramelize shallots all the time. I think the problem was that we cooked them on too high heat. Low-to-medium is the way to go.
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| Butter AND olive oil. A marriage made in heaven (like peanut butter and chocolate). |
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| Halfway there! |
The pizza turned out well, anyway, and given that we hadn't eaten anything since breakfast, we consumed the whole thing. It won't go in my list of recipes to make again, though.
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| Into the oven and Becky's excited. |
Caramelized Onion and Goat Cheese "Pizza"
adapted from allrecipes.com
Large flatbread
8 dried figs
4 large shallots, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
Pinch salt
1 teaspoon dried thyme
4 ounces goat cheese
Directions:
1. Place figs in a small bowl and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
2. Heat olive oil and butter in heavy-bottom skillet over medium heat. Add the shallots; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the shallots are a dark brown, about 5 to 10 minutes. Stir in thyme and remove from the heat.
3. Preheat oven to 450 degrees. Spread onions and figs onto flatbread. Dot with goat cheese.
4. Bake for 12-15 minutes, or until the crust is golden brown at the edges.
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