Pizza Tartlets with Onion Jam and Salad

Onion Jam:

2            tbsp                 olive oil

1                                  large red onion, sliced thinly

2                                  cloves garlic, minced

2            tbsp                 light brown sugar

1/2         tsp                   dried thyme

Pinch                             salt and pepper

1/2         cup                  red wine

Pizza Dough:

2          cups                  all purpose Flour

2-1/4     tsp                   Pizza Crust or rapid rise yeast

2          tsp                   granulated sugar

3/4       tsp                   salt

2/3       cup                  very hot water (120F-130F/50C-55C)

3          tbsp                 canola or olive oil

Topping:

3          cups               mixed field greens

1          cup                 halved cherry tomatoes

1/3       cup                 goat cheese or herbed cream cheese

1          tbsp                olive oil

1.  Preheat oven to 425F.

2.  Heat oil in large skillet set over medium heat. Add onion, garlic, brown sugar, thyme, salt and pepper; cook until softened and lightly caramelized, 10 to 12minutes. Pour in wine. Bring to boil; reduce heat to medium and cook, stirring occasionally, until onions have absorbed the wine and turned deep purple, about 5 minutes. (Mixture can be covered with plastic wrap and refrigerated for up to 2 days. Bring completely to room temperature before using).

3. Meanwhile, make pizza dough. In large bowl, combine 1 cup of the flour with yeast, sugar and salt. Pour in water and oil, mixing for about 1 minute or until well blended. Stir in enough of the remaining flour, ½ cup at a time, to make a soft dough. The dough should be able to form a ball but still be slightly sticky. Transfer dough to lightly floured surface; knead, adding additional flour if necessary, until smooth and elastic, about 4 minutes. With floured hands, Divide dough into 4 equal portions.

4.  Pat or roll dough into 5 or 6-inch rounds. Transfer to 2 parchment paper lined baking sheets. Prick all over with tines of fork.

5.  Bake pizza rounds in centre of preheated oven for about 10 minutes or until lightly golden. (if a crispy dough is preferred, bake for 12 minutes).

6.  Meanwhile, in bowl, toss together greens, tomatoes and goat cheese. Drizzle with olive oil.

7.  Divide onion jam among 4 pizzas, spreading evenly. Top with salad.bottom third of preheated oven for about 15 minutes or until cheese is melted and bubbling and crust is browned.