10Cherry tomatoes, halved or halved and slow-roasted (see below for how to roast)
1canartichoke quarters, drained
1largered onion, sliced about 1/4-inch thick (across the equator), and separated into rings
2clovesgarlic, left whole
Olive oil
Salt and pepper, to taste
3oz.Goat cheese, crumbled
2cupsMozzarella cheese, shredded
Cornmeal
To finish after baking:
Balsamic vinegar or balsamic glaze, for drizzling on cooked pizza
Fresh baby arugula, for sprinkling on cooked pizza
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Instructions
If you are making the slow roast tomatoes, roast off earlier in the day (or the night before) and refrigerate until ready to make your pizza.
One hour before you'd like to eat, with rack in bottom third of oven, place a pizza stone into the cold oven, then preheat oven to 480-500 degrees. (*Tip: if you don't have a pizza stone, I've heard a cast-iron frying pan works well.)
Meanwhile, slice the onions and peel the garlic (but leave the cloves whole). Arrange onion and garlic into a single layer on a baking sheet. Drain some artichoke quarters on a piece of paper towel and then place onto the baking sheet as well. Drizzle all with a bit of olive oil and sprinkle with a bit of salt and pepper. Pop into the preheated oven and cook just until soft and lightly browned (it won't take long in a 480° oven, 4-6 minutes), then set aside to cool a bit.
Place dough onto a well-floured surface and divide into two pieces. Sprinkle a sheet of parchment paper with some cornmeal. Place floured dough onto parchment and shape dough into a round. Top with pizza sauce, roasted onions, roasted artichokes, cherry tomatoes, grated mozzarella and crumbled goat cheese. Mince the roasted garlic and sprinkle evenly over pizza. Using a pizza peel (or large cutting board, slide the pizza and the parchment onto your pizza stone). Bake, until dough is cooked and well-browned (Tap on the side of the dough. It should sound hollow). Remove from oven and drizzle with balsamic vinegar and sprinkle with fresh arugula.