To start I took four servings of goat cheese, or about 2 inches of the log, and mashed that up with about half a cup of part skim ricotta cheese. I did this purely to save on the goat cheese since it is expensive. After tasting I discovered that I needed another ounce (half inch) of the goat cheese log. I added garlic powder and a squeezed some basil paste (found in the grocery store produce section) until I had a nice basil flavor without overpowering the goat cheese. I set this mixture aside in the fridge so the flavors would combine nicely.
About a half hour before dinner I took a large yellow onion and cut up into long pieces. I also cut the hell out of my ring finger which made the dinner prep stop for a while. Hubby went to Walgreens to get some butterfly bandages. Since the dinner must go on, just like the show, I started up again once it was all bandaged up. Wanna know something? Onion juice hurts like hell in a cut!
Where was I? Cutting up onions! OK I put one teaspoon of olive oil and one tablespoon of butter in a small fry pan to SLOWLY cook the onions until they carmelized. Mmmm. Next time I will add a little salt and garlic powder to the onions to help bring out the flavor.
To assemble the pizza I spread the goat cheese mixture over the Against the Grain crust, spread the onions evenly over the top then topped the whole thing off with some mixed Italian cheeses, shredded. Pretty easy. I followed the directions for cooking the pizza crust and made a YUMMY pizza!
Be sure to use a pizza pan with the holes in it so the gluten free crust can crisp up.
Pizza before putting into the oven
Finished product with a couple pieces missing!