My sister recently gave me a little tub of Caromont Farm Chevre and proudly announced that she had visited the farm and met the cover goat from the label. (She’s a fool for goats!) This wonderful cheese is from a sustainable farm in Albemarle County, Virginia. Any goat cheese will work for my recipe, but if you can find some of this exceptional cheese, grab it!
GOAT CHEESE & CARAMELIZED ONION PIZZA
Cut 2 large onions into thin slices. Saute in a mixture of olive oil and butter (about 1 tablespoon each) until beginning to brown, about 20 minutes. Add a pinch of sugar and continue to cook, stirring often, until well browned, about 15 minutes longer. Season with salt and pepper. Divide the caramelized onions between 2 flatbreads (such as Flatouts), spreading evenly. Dollop with ¼ cup goat cheese and top with 1/3 cup coarsely chopped mixed olives. Sprinkle with 1 teaspoon fresh thyme leaves. Bake at 425 degrees for about 5 minutes, until crust begins to brown around the edges. Serve warm or at room temperature. (Note: Flour tortillas can be substituted for the flatbreads, if desired.)
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