It is rich in aroma and should be served hot, right from the oven.
The onion becomes sweet and juicy by the caramelization, the goat cheese brings all the milky salty tasty flavours and the vergine olive oil makes the crust crunchy and rich.
- 1 teaspoon sugar
- 1 1/2 teaspoons dry yeast
- 250 g flour
- 125 ml warm water
- 125 ml olive oil
- 5 medium onions, thinly sliced
- a pinch of salt
- 300 g goat cheese
Preheat the oven to 220° C. Put a greased pizza stone into the oven.
Dissolve the sugar in the water, sprinkle the yeast and leave until frothy.
Heat three tablespoons of olive oil in a frying pan and fry the onion until soft. Leave to cool.
Stir together the flour and a pinch of salt in a bowl. Make a well in the center and poor the yeast mixture, the salt and two tablespoons oil. Form a dough and knead on a lightly floured surface for 10 minutes until smooth.
Roll out the dough to line the hot pizza stone and spread with the cooked onions. Put into the oven for ten minutes. Add the crumbled goat cheese and bake additional 10 minutes. Serve hot.