I am a slacker. I made this recipe last Wednesday so I could post on Thursday (and actually follow the rules of CEiMB for once), but I just never got around to it. So, sorry to my other group members – and here it is!
The only changes I made to this recipe were to use actual pizza crust rather than whole wheat tortillas (I have several batches of whole wheat pizza dough in my freezer that I made a couple weeks ago) and to put the arugula on top of the pizza fresh rather than wilting it into the onions (so I could split the onions between two pizzas, this recipe and one for Scott).
I really enjoyed the caramelized onions. I have never tried to make them before this recipe and found that it really isn’t that difficult. They were very soft and sweet and gave a nice contrast to the tang of the goat cheese.
If anyone decides to try this recipe with pizza dough, I will let you know I baked my crust completely before adding the toppings. I was afraid everything else would burn in the time that it took the dough to bake, so I just added them at the end and returned the pizza to the oven so the toppings could heat through.
I think if I make this recipe again, I will use spinach rather than arugula. After making two recipes with it, I have decided I just don’t like it, which is great since I now have a huge tub of it in my refrigerator. Guess we’ll be eating lots of salads this week!
Overall, this one was so-so. It is something I would make again if I had all of the ingredients on hand, but not a recipe that I would add to my regular rotation.
Thanks to Maria for hosting this week!