Mini pizze con balsamico, cipolla e caprino
Mini balsamic onion & goat’s cheese pizzas
Goat’s cheese is available in a variety of shapes and sizes such as pyramids, cones and cylinders. The flavour can be mild or pronounced, depending on how long the cheese has been aged.
Preparation time: 35 minutes (+ cooling time)
Cooking time: 1 hour 5 minutes
Makes: 46 mini round pizzas
80 ml (2½ fl oz/1/3 cup) olive oil
1.5 kg (3 lb 6 oz) brown onions, halved lengthways, thinly sliced
3 teaspoons caster (superfine) sugar
2 tablespoons balsamic vinegar
1 quantity parmesan cheese pizza dough, adding 1 tablespoon dried mint to the flour mixture
300 g (10½ oz) pitted black olives, halved lengthways
220 g (7¾ oz) soft goat’s cheese, crumbled
1 handful small mint leaves, to garnish
Heat the olive oil in a very large saucepan over medium heat and cook the onion, stirring often, for 35–40 minutes or until very soft and starting to caramelise. Add the sugar and vinegar and cook, stirring, for 5 minutes or until any excess liquid has evaporated. Season with salt and freshly ground black pepper. Set aside to cool.
Preheat the oven to 230°C (450°F/Gas 8). Line four large, heavy baking trays with non-stick baking paper.
Take a small, walnut-sized portion of dough and roll out on a lightly floured surface to a 6 cm (2½ in) round. Repeat with the remaining dough to make another 45 bases. Place on the trays, leaving 2 cm (¾ in) between each.
Top the pizzas with the onion mixture, olives and goat’s cheese.
Bake two trays of pizzas for 10 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden. Repeat with the remaining trays of pizzas. Serve the pizzas immediately, garnished with the mint.
