Pizza night again! This time, we went with a combination of tangy and sweet flavours. The sweetness comes from the caramelized onion and the honey, while the tang comes from the balsamic vinager. For the meat, we opted to use some leftover goose leg…but bacon would pair exquisitely with the other ingredients, so if you haven’t got goose at your disposal, do bacon! Regardless of your meat choice, this rustic pizza/flatbread is sure to please!
Time: 40-45 Minutes
- Pizza Crust
- Gruyere Cheese
- Meat of your choosing (or skip it). I am using goose meat leftover from Rosemary Sangiovese Braised Goose Legs, but any rich tender meat will do…or sliced and fried bacon.
- Balsamic Vinegar
- Cream or Half and Half
- Put your pizza stone in the oven, and preheat your oven to 425 degrees F
- While the oven heats, slice and caramelize your onions by cooking them over medium heat until they turn a nice golden brown. You’ll need to stir to prevent burning.
- While the oven heats and your onions are caramelizing, cut any meat you’re using into small pieces (if using bacon, cook the small pieces now).
- When the bacon and onion is done, set aside in small bowls.
- In one of the hot pans, pour in some balsamic vinegar, and let it simmer…then add in some honey, and stir in your cream or half and half, and let this whole mixture simmer a bit to blend the flavours and mellow the vinegar.
- While your sauce finishes, put your crust/dough on the pizza stone, and start putting your toppings and cheese on. Then, pour the honey balsamic sauce over it, and put the whole thing in the oven for about 15-20 minutes until your crust reaches desired level of crispiness.
- Plate, devour, and enjoy!