Pizzerias in New York are a dime a dozen, so I buy my dough pre-made from them. The rest I do myself. If you don’t have a pizzeria near you, you’re stuck making your own dough. Here’s a link with a recipe for that.
The Margharita Pizza is for the kids and the Goat Cheese one is for us grown-ups. Don’t be turned off by its name, as I was for years. This cheese is nutty and mild all at once.
2 lb. pizza dough, divided in half
I medium yellow onion
1 can peeled crushed tomato
1/2 cup shredded mozzarella cheese
1 container crumbled goat cheese
1 cup arugula
balsamic glaze (or you can make a balsamic reduction by bringing balsamic vinegar to a boil and lowering it to a simmer until it turns syrupy)
Preheat the oven to 425. Spread each lump of dough out on a pizza pan (round and non-stick) lightly coated with olive oil. Flatten with your fingers until each lump of dough is thin like a pancake.
For the margharita pizza, spread 2 to 3 tbsp. of the tomatoes in a thin coat on top of the pie. Leave about 1/2 along the outside diameter of the pie. Use a pastry brush to pain olive oil along the edges without sauce. Sprinkle kosher salt and mozzarella cheese on top. Bake until the crust is golden brown, about 20 minutes. Let cool slightly, and cut into triangular pieces.
For the goat cheese pizza, cut the onion into long strips. Place in a frying pan with 1 tbsp. olive oil on medium-high heat. Allow the onion strips to caramelize, turning a dark brown color.
Spread a thin layer of crumbled goat cheese on the top of the other helping of dough, leaving a half inch diameter on the outer edge. Use a pastry brush to paint olive oil on the outer edge. Sprinkle a small amount of kosher salt over the entire top of the pie. Add a bit of arugula. Using a slotted spoon, generously place the caramelized onions over the top of the pizza. Bake at 425 for approximately 20-25 minutes. After removing from the onion, drizzle the balsamic glaze delicately over the top. Cut into triangular slices and enjoy.