Caramelized Onion, Roasted Garlic, & Goat Cheese Pizza

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Today, I’ve got a fantastic pizza recipe for you with caramelized onions, roasted garlic, spinach, and goat cheese.

I know some of you may be thinking, who has time to make homemade pizza? (Much less make a homemade sauce and caramelized onions and roast garlic for it!)

I’m going to show you how you can use some of my favorite simple freezer kitchen hacks to put this gourmet-tasting pizza together in just a few minutes.

Plus, you will have a stocked freezer prepped with ingredients for dishes like this risotto, sauce for meatballs or Chicken Parmesan, this salad, these quinoa patties, this dressing and more!

Sound good? Ok, let’s get going.

First, let’s have a quick conversation about the pizza dough. You can absolutely buy a prepared crust (like the one I tested out in these photos). But, if you want to become a freezer Goddess (or God!), I recommend that you are never without this quinoa pizza crust. You can use it for so much more than pizza – even quick desserts like these cinnamon bites.

Next, let’s talk about Caramelized Onions. I have a long-standing love affair with Caramelized Onions. What I don’t love is the time it takes to make them.

There are simply no shortcuts – it is going to take you about an hour.

Instead of trying to beat the system and ending up with disappointing results, I make a large batch every time that I make them. I then store them in freezer bags so that I can have them on hand whenever I need them for a recipe.

Similarly, I adore Roasted Garlic but hate the time it takes to make it. Like onions, roasted garlic freezes beautifully. So, on the same day that I make my onions, I also take some time to roast garlic.

This combo helps me but amazing meals on the table all month long in a fraction of the time it would if I didn’t have a stocked freezer.

Another time (and produce) saving tip, is to blanch spinach and freeze it in small portions. This works great for pizza, lasagna, sneaking spinach into meatballs and casseroles! I’ve even been known to throw it into smoothies.

Obviously frozen spinach is easy to buy, so I especially like do this when the garden is coming in and when I’ve bought a large container of spinach and I realize that it is going to go bad before I can use it.

Something else my freezer is never without is a homemade marinara. I head to Walmart and pick up Hunt’s Diced Tomatoes and make a big batch at least once a month.

It is great to know that my freezer is stocked with a sauce my family loves on those days when I really don’t feel like cooking.

I don’t know about you, but knowing that I’m never far away from having dinner done eliminates so much stress in my life. Plus, I love impressing family and friends with meals that only looked like I spend all afternoon in the kitchen!

Find more easy to make recipes that are perfect during the cold winter months by visiting this link: Yes You Can Recipes!

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Caramelized Onion, Roasted Garlic & Goat Cheese Pizza

Roasted Garlic, Caramelized Onion and Spinach Pizza

Author Wendy Polisi

Ingredients

• 1 gluten free pizza crust - homemade or purchased
• 1/3 cup Marinara Sauce see below
• 1/3 cup Frozen Spinach below
• 1/3 cup Caramelized Onions below
• 1 head roasted garlic about 12 cloves (below)
• 2 - 4 ounces goat cheese or vegan goat cheese
• 1/4 cup fresh basil

Instructions

1. Spread marinara on pizza crust. Top with spinach, onions, garlic and goat cheese. Bake for 18 to 25 minutes. Top with basil and serve.

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Caramelized Onions

Roasted Garlic

Author Wendy Polisi

Ingredients

• 4 medium onions
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar or wine
• Salt and Pepper

Instructions

1. Slice onions.
2. Preheat a large skillet to medium heat. Ad olive oil and heat. Add onions and stir to coat. Cook, stirring occasionally, until the desired doneness, about 45 minutes. (Check every 5 minutes after 30 minutes.)
3. Deglaze the pan with the vinegar or wine. Salt and pepper to taste.
4. Allow to cool, and transfer to storage containers. Freeze for up to three months.

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Roasted Garlic

Roasted Garlic

Ingredients

• 6 heads garlic
• 2 tablespoons avocado or olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper

Instructions

1. Preheat oven to 350 degrees.
2. Slice the top off of the garlic heads to expose the cloves. Toss with oil and season with salt and pepper.
3. Transfer to a a baking dish and cover with foil. Cook for 45 minutes. Check garlic for doneness and return to oven if necessary. Continue to cook, checking every 10 minutes until desired doneness is reached. (Time will vary depending on the size of cloves and age of garlic.)
4. Freeze whole heads, individual cloves or as a paste. If freezing individual cloves, place on a baking sheet and allow to freeze before transferring to a storage container

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Frozen Spinach

While is is easy to buy frozen spinach, this is my go-to method for having frozen spinach on hand.

Ingredients

• Fresh Spinach

Instructions

1. Rinse spinach well.
2. Bring a pot of water to a boil. Add spinach and cover. Cook for 2 minutes.
3. Drain and immediately place in a bowl of ice water. Drain well.
4. Freeze in 1/3 cup to 1 cup portions in freezer bags.

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Marinara Sauce

While is is easy to buy frozen spinach, this is my go-to method for having frozen spinach on hand.

Author Wendy Polisi

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 6 cloves garlic minced or 1 tablespoon roasted garlic paste
• 1 tablespoon balsamic vinegar
• 2 - 14.5 ounce cans Hunt’s Diced Tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon honey
• 1/2 teaspoon sea salt

Instructions

1. Add oil to a saucepan and heat to medium high. Add onion, and cook for 8 minutes. Add garlic and cook for another minute. Add vinegar and cook for 2 minutes. Add tomatoes, Italian seasoning, honey, salt and pepper.
2. Reduce heat to low and cook for 30 minutes. This pizza sauce is chunky, which I love. If you want a smoother sauce, process in a blender or with an immersion blender until desired consistency is reached.
3. If desired, freeze in 1/3 to 1 cup portions.

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