Pizza with tomato coulis

This is a healthy pizza that takes advantage of the fact that I’m seeing good looking tomatoes at the produce stand.  You can fix the onions and tomatoes the night before and then assemble the pizza quickly but it doesn’t require much active time making it a good choice for late in the week on a night of a swim meet!  There is even an extra piece for Keith to take for lunch tomorrow!

Pizza with Tomato Coulis and Goat Cheese

  • 1 tsp olive oil
  • 1 sweet onion, sliced thin
  • 2 tsp butter
  • 5 – 6 tomatoes
  • 1 tsp sugar
  • 1 TB balsamic vinegar
  • Prepared pizza crust (I used a Boboli whole wheat crust)
  • 4 oz goat cheese, crumbled
  • Pitted black olives, optional

Heat a nonstick skillet over medium heat and add olive oil.  Cook onions, stirring often until browned (about 10 – 15 minutes).  Set aside.

In same pan, melt butter and add tomatoes and sugar.  Cook, stirring often until most of liquid has cooked off (about 15 – 20 minutes).  Add balsamic vinegar and simmer 3 more minutes.  Set aside.

Spread onion on prepared pizza crust.  Top with tomato coulis on top.  Sprinkle with goat cheese and olives.

Bake at 450 until golden brown and cheese is softened (about 10 minutes).

The best laid plans…

Things are a little bit hectic this week.  Last night was the last night of our most recent Thai cooking class.  We made soft shell crabs in curry sauce that were out of this world.  Here is a picture – crabs are on the left, beautiful sauce is on the right:

If you follow blog you know that I love soft shell crabs.  I was a little bit worried that the crabs would be lost in the sauce but this might be my favorite Thai dish so far.  Christie and I are definitely going to have to recreate.

I got home late from work tonight due to a busy day and had very little time between getting home and leaving for class last night. You know that I rarely change the plan but this week I’ve had to bob and weave a little bit.  That’s where having a plan (even if you need to adjust it) and having lots of ingredients on hand really helps.  We had leftovers from our fajita fiesta on Sunday so I gave my husband leftovers last night and bumped the pizza that we were going to have last night to tonight.  (Since the rockfish is a same day purchase, I didn’t have that yet and I’ll figure out when to serve the cauliflower.)  Tomorrow we’ll get back on track with the leftover chicken on Caesar salad.  In the meantime, here is the pizza recipe:

Pizza with Tomato Coulis and Goat Cheese

  • 1 tsp olive oil
  • 1 sweet onion, sliced thin
  • 2 tsp butter
  • 5 – 6 tomatoes, chopped
  • 1 tsp sugar
  • 1 TB balsamic vinegar
  • Prepared pizza crust
  • 4 oz goat cheese, crumbled
  • Pitted black olives, chopped

Heat a nonstick skillet over medium heat and add olive oil.  Cook onions, stirring often until browned (about 10 – 15 minutes).  Set aside.

In same pan, melt butter and add tomatoes and sugar.  Cook, stirring often until most of liquid has cooked off (about 10 – 15 minutes).  Add vinegar and simmer 3 more minutes.  Set aside.  NOTE: If you are pressed for time as I was tonight, use two pans and cook onions and tomatoes at the same time.

NOTE: These two steps can be done the night before and refrigerated overnight.

Spread onion on prepared pizza crust.  Top with tomato coulis on top.  Sprinkle with goat cheese and olives.

Bake at 450 until golden brown and cheese is softened (about 15 minutes).