LernerCohen Healthcare
Recipe of the Week
August 21st – August 25th, 2006
Caramelized Onion and Goat Cheese Pizza
Recipe of the Week
August 21st – August 25th, 2006
Caramelized Onion and Goat Cheese Pizza
Serves 6; 1 wedge per serving
2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
½ cup bottled pizza sauce
¼ cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
¼ cup chopped fresh basil
Preheat oven to 450 degrees F.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese.
Bake at 450° for 10 minutes or until crust is golden brown.
Sprinkle with basil. Cut into 6 wedges.
Nutrition Facts Per Serving
Calories: 285
Protein: 11.6 g
Carbohydrates: 38.4 g
Fiber: 1.4 g
Total fat: 9.2 g
Saturated Fat: 3.8 g
Cholesterol: 7 mg
Sodium: 577 mg
2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
½ cup bottled pizza sauce
¼ cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
¼ cup chopped fresh basil
Preheat oven to 450 degrees F.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese.
Bake at 450° for 10 minutes or until crust is golden brown.
Sprinkle with basil. Cut into 6 wedges.
Nutrition Facts Per Serving
Calories: 285
Protein: 11.6 g
Carbohydrates: 38.4 g
Fiber: 1.4 g
Total fat: 9.2 g
Saturated Fat: 3.8 g
Cholesterol: 7 mg
Sodium: 577 mg
Brought to you
by: Gretchen Austin, MSRD
