How to make it

  • Heat a couple of tablespoons of good olive oil over low heat and sauté the onions and garlic until cooked down and all the moisture has been cooked off, approximately 15 minutes. Stir frequently to prevent burning. Add the balsamic, sugar, thyme, salt and pepper and cook an additional 10-15 minutes, until nicely caramelized. Remove from the heat and remove thyme stems. Use immediately or store in the fridge until you’re ready to assemble.
  • While the onion mixture is cooking. Stir together the goat cheese and herbes de provence in a small bowl until just combined. Cover and refrigerate until ready to use.
  • Preheat the oven to 425°F
  • Line a large baking sheet with parchment. Unfold the first sheet of puff pastry on a lightly floured surface. Roll out the 8 inch square puff pastry until approximately 11 inches. Using a glass or small round cookie cutter, cut out as many circles as you can and discard the scraps. Repeat with the second puff pastry.
  • Using a smaller biscuit cutter, score a border around each pastry circle and prick the center of the circle with a fork See Photo. Make sure you do this step and prick hard enough because otherwise your pizzettas will completely puff up and kick off all the ingredients. Use immediately or layer in a dish with parchment, cover and refrigerate until ready to use.
  • 6. When you are ready to bake, place caramelized onion on each circle, being sure to stay inside the scored border. Top with a few crumbles of goat cheese, followed by slice/slices of tomato. Season with salt and pepper. Bake for 10 minutes or until golden brown. Top with a few pieces of the shaved parm and basil leaves. Serve room or room temp.

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  • 22566 7 years ago
    If one would wish a catered affair...
    Wishing to welcome a new life into this world...
    As always,excellence personified.
    Wishing you and your loved ones a wonderful week-end.
    Kind Regards
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