Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza

I love love love pizza – both homemade and restaurant-made. Pizza is on our menu at least once a week, whether it’s homemade, take-out, dine-out, or even (gasp!) the occasional frozen pizza. No shame in enjoying one of those every now and then, am I right? =) Making homemade pizzas is one of my favorite family dinner ideas, as you can customize them so there’s something appealing for everyone in the household. I tend to make something fairly traditional for my husband + Fearless Baby, as they like cheese, pepperoni, sausage or meatball pizzas the best, and then something more veggie-heavy for myself, like this awesome Arugula, Caramelized Onion and Goat Cheese Pizza.

This pizza is divine – truly, one of the tastiest flavor combinations I’ve had on a vegetarian pizza. Creamy, rich goat cheese, sweet caramelized onion, + peppery arugula on a crisp, flavorful multigrain flatbread crust. While I usually make my own pizza dough (from this recipe – the most popular recipe on my blog!), this particular pizza is one that I actually *prefer* with a store-bought multigrain flatbread crust (this Stonefire one is my favorite!), as the flavor + texture combination between the crust and the toppings is simply perfect. So, next time you’re looking for an amazingly delicious, meat-free, quick-to-make pizza, give this awesome recipe a try!

Arugula, Caramelized Onion and Goat Cheese Pizza

Serves 1-2 as a main course or 4 as an appetizer, adapted from Ellie Krieger/Food Network

Ingredients

1 tablespoon olive oil
1 red onion, thinly sliced
3 cups arugula, washed, dried and coarsely chopped
kosher salt + freshly ground black pepper
1 pre-made mutigrain flatbread pizza crust – I use (+ LOVE) this Stonefire Artisan Multigrain Crust
4 ounces goat cheese

Directions

Preheat the oven to 400 degrees F.

Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season to taste with salt and pepper.

Spread the onion/arugula mixture over the crust, and top with generous, evenly-spaced crumbles of the goat cheese. Place the pizza on the middle rack of the preheated oven and bake for 10-12 minutes, until the crust is heated through and the cheese is starting to soften + brown.

Remove from the oven, allow to cool for a minute or two, then cut into 8 slices and serve warm.

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