I am so excited to be able to share this recipe with Milk and Honey Magazine! I had the pleasure of meeting the owner Paige Weslaski at a collaborative brunch and we got talking and boom, here I am making pizza.
This is one of my fave recipes that I had first made a few years ago while making dinner for my BFF Maggie. I give her all the credit for the arugula addition to the pizza. It just creates a nice peppery bite with the subtle sweetness of the honey.
I do cheat a little. I do not make my own dough. I simply buy pre-made dough at the grocery store to save some time.
Here’s what you’ll need:
1 Package of fresh dough (I like Trader Joe’s herb dough)
4 oz. Honey goat cheese
4 oz Fresh whole milk mozzarella
1/4 cup Parmesan
1 cup Arugula
1 Sweet onion
3 Tablespoons of olive oil
Drizzle of honey
Sea salt & pepper
Dusting of flour
Start off by preheating your oven to 400 degrees. Let the dough rest at room temperature for 20 minutes. This is super important when working with the dough, you don’t want it to be hard to work with. While we are waiting for the dough to become room temp, chop up the onion and caramelize. Cook the onion at a medium low heat with olive oil for about 25-30 minutes. Stir onions occasionally. Sprinkle some flour onto the counter and roll the dough in it so it does not stick to your work surface.
Roll dough out using a rolling-pin. (Or a wine bottle in my case hehe.) Until it fits the size of the pan you’re using. Regular rectangular baking sheets work just as well, but if you have a circular pizza pan that works great too.
Brush pizza dough with olive oil and stick in the preheated oven for seven minutes to get a little crispness before loading on the toppings.
Top the pizza with the caramelized onions, cheese and season with salt and pepper.
Bake for 25 minutes (+3 minutes if you like a crisper crust)
Once pizza is done, drizzle with a little bit of honey and top with fresh arugula.
Then, enjoy with friends and family.
And obviously, don’t forget the wine.
That’s all for now, xx
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