Goats Cheese & Red Onion Marmalade Thin & Crispy Pizza

Goats Cheese & Red Onion Marmalade Thin & Crispy Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 350 degrees
  • Easy
  • Pizza Vegetarian
  • Toppings for 1 pizza and lots of red onion marmalade
  • 2 hrs 5 mins

Our sourdough thin & crispy recipe is a Gozney HQ favourite and this simple but flavour packed topping combo lends itself to the crispy base and longer bake so well. The perfect pizza for the colder, shorter evenings.

Goats Cheese & Red Onion Marmalade Thin & Crispy Pizza

Step 1;

To make the onion marmalade melt the butter with the oil in a heavy bottomed pan over a medium high heat and add the sliced onion and a good pinch of salt.

Step 2;

As the onions shrink in volume turn the heat down to low, add the thyme and cook slowly until super soft, around 40 mins, stirring regularly.

Step 3;

Add the sugar and vinegar and turn the heat back up to medium high. Cook for a few minutes before adding the alcohol. Turn down the heat and leave to blip away for 30-40 minutes or until thickened.

Step 4;

The marmalade will keep for a month in the fridge.

Step 5;

To make the pizza, roll out a sourdough thin & crispy dough ball and top with the goats cheese before spooning over the cooled onion marmalade. Launch into Roccbox and bake for 4-5 minutes rotating regularly. Finish the baked pizza with a generous sprinkle of thyme leaves as soon as it comes out the oven.

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