I went to Vegas last weekend and my friend Katie and I craved pizza the ENTIRE time. On Sunday morning, we woke up and checked Katie’s phone call log; it was filled with 12 pizza parlor numbers all of whom didn’t deliver. Talk about REALLY needed to satisfy a craving…
All week I tried to resist it, but the pizza gods were too strong last night. What was worse, I was also craving Tabouli, a Mediterranean salad dish. Needless to say, I made this and completely satisfied both of my cravings.
1/2 white or yellow onion
1/8 cup chopped mint
2 TBS olive oil
wheat pizza dough (12 ounces)
8 ounces Kalamata Olive Tapenade
1 1/4 cup cooked lentils
6-8 cloves garlic, minced
6 ounces goat cheese
salt and pepper to taste
The idea behind this pizza was to combine warm pizza with a fresh bit. Tabouli cooked would not be something I would want to eat; I like the light vibrant taste of the citrusy salad. Which is why this pizza is topped with a cold, marinated onion salad, as opposed to cooking the flavors with everything else. It was a great contrast.
Start by preheating the oven to 350 degrees. Your pizza dough should also be set on the counter for at least an hour before you plan to make this pizza, or any pizza for that matter. It needs to puff up and rise. Once it has doubled in size, add some cornmeal to your pizza stone and stretch the dough out into a circular shape.
The onions need to sit for a while to marinate, so those are the first thing to deal with. Take your half onion and slice into thin 1/8 inch slices. Place in a bowl. Top with the mint.
Squeeze the juice of the two limes over the onions (you can also use 1/5 lemons if you have those on hand). Add the 2 TBS olive oil. Mix everything together and set to the side.
Grab your pizza stone with the dough already formed on top and add the olives. Cover the entire base with it. Next, sprinkle the minced garlic over the top.
Top with the lentils. Make sure everything is covered evenly with the 3 ingredients.
Next, dollop the goat cheese all around the pizza.
Bake in a 350 degree oven for 12-15 minutes. You want the cheese to be browned on top and the dough cooked all the way through.
Once the pizza is done, take the onions and top the whole pie. Don’t forget to drizzle any extra marinade over the top of the pizza.
Cut into slices, and enjoy!
PS! I am making a GIGANTIC stadium cake for the Superbowl this weekend. Stay tuned… It is going to be topped with San Fransisco Niners flags and banners galore