1 c. wheat flour
1 c. unbleached flour
6 3/4 oz. warm water
1/8 c. olive oil
1/2 tsp each: salt, sugar, yeast
Let rest while doing the following:
Preheat oven to 450˚ with pizza stone on lowest rack. Let it get good and hot.
Blend 4 T pesto with ~ 3 oz. goat cheese using a fork.
Caramelize one large onion: slice onion paper thin, sauté in olive oil in cast iron skillet, decreasing heat as the onion cooks to avoid ANY browning — the whole process should take at least a half an hour or you’re cooking it too fast.
Chop 1/2 c. sun-dried tomatoes (in oil).
When the onions are done, remove from pan and throw in ~ 1/2 lb of baby spinach. Cook gently until the spinach wilts.
Sprinkle a piece of parchment paper with coarse corn meal. Roll 1/2 of the pizza dough out using a piece of saran wrap over the top so you can get it really thin. Spread the goat cheese/pesto onto the dough. Top with tomatoes (include any olive oil that’s come along for the ride), brown, syrupy caramelized onions, and spinach. Slide the pizza onto the well preheated pizza stone (keep the parchment paper underneath) and bake ~ 6 minutes.