A Passion for Pizza: Ellie Kriger's Arugula, Carmelized Onion and Goat Cheese Pizza

Top chefs share their favorite “pie” recipes and a dash of inspiration.

June/July 2008
By Linda Shockley 
Article Tools
Print
Comments
RSS
Bookmark and Share

A slice of heaven, a slice of life, the ultimate comfort food. Call it what you will, pizza is loved by everyone … and why not? It’s the perfect food: baked dough, tomatoes (usually), cheese and herbs. Starting with these basics, anyone can become a pizzaiolo for a day, adding ingredients to suit her or his fancy, or to feature whatever is best in the garden or market.

RELATED CONTENT

To help fire up your pizza-making creativity, we’ve gathered recipes from five of America’s top chefs—authors, restaurateurs and television hosts. Pizza makers often debate the finer points of their art—such as whether to make a deep dish or thin-crust pie; whether to use baking stones or pans; or whether to bake in a wood-fired or coal-heated oven. But all agree on this: The key to making great pizza is to use the freshest ingredients you can find.

Ellie Krieger's Arugula, Carmelized Onion and Goat Cheese Pizza
Makes four servings

The key to this light pizza is cooking the onions very slowly over low heat to caramelize their sugars. The onions’ sweet flavor and purple color are the perfect foil for the peppery ribbons of arugula and tangy, creamy goat cheese. No pizza dough is needed—use tortillas instead.

  • 1 tablespoon olive oil
  • 1 medium red onion, cut in half and thinly sliced
    into half-moons
  • 4 cups arugula, rinsed, dried and coarsely chopped
  • Salt and freshly ground black pepper to taste
  • Four 6-inch-diameter whole-wheat tortillas
  • 2 ounces fresh goat cheese, preferably reduced-fat
  1. Preheat oven to 400 degrees.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until golden and edges are browned, 10 to 12 minutes. Add arugula and cook about 1 minute, until it’s wilted. Season with salt and pepper.
  3. Place tortillas on baking sheet. Top each with arugula mixture. Crumble goat cheese over each.
  4. Bake until tortillas are crisp and cheese is slightly melted, about 10 minutes.
  5. Let cool a few minutes, then cut each pizza into four wedges and serve.
Click here for the original article, A Passion for Pizza.
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Herb Companion readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Herb Companion?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Pay Now & Save 50% off the Cover Price
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to The Herb Companion

Your guide to the many uses and even more pleasures of nature's most helpful plants!

The Herb Companion is the smart and easy complement to your own healthy, vibrant lifestyle! In every issue you'll find information on using herbs to:

  • Transform simple dishes into spectacular meals
  • Make gardens as useful as they are beautiful
  • Replace harsh chemicals with natural alternatives
  • Help find fulfillment, balance and good health
  • And much more!

Yes, send me a one-year subscription (6 issues) to The Herb Companion. I'll pay just $19.95.

Save Even More Money By Paying NOW!

Pay now with a credit card and take advantage of our Earth-friendly automatic renewal savings plan. You save an additional $5.00 and get 6 issues of The Herb Companion for only $14.95 (USA only).