Caramelized Balsamic Onion, Spinach, and Goat Cheese Pizza

So I have been posting a lot today and yesterday, but since I was on pizzas I had to follow up with my favorite pizza of all times. You start with the Backwoods Pizza Dough recipe and keep it clean and fresh with EVOO(Extra Virgin Olive Oil) as your sauce. Then you layer on baby spinach, caramelized balsamic red onions, fresh mozzarella and crumbled goat cheese. And for a real treat you finish it all off with a drizzle of white truffle oil and grill it on a gas or charcoal grill. NOTE: This pizza, as it is currently written, is not super cheap. But if you substitute the truffle oil for olive oil(my mom actually prefers this) and you use frozen spinach, and shredded mozzarella, it still tastes good, just don't omit the goat cheese unless you substitute it for some other stronger cheese, because the sweet and creamy, strong tastes really compliment each other. In addition you could bake this pizza at 450 for 10-12 minutes or until crispy.

Serving Size: 1 large pizza

½ recipe Backwoods Pizza Dough
1 recipe Carmelized Balsamic Onions(recipe follows)
1 pkg unseasoned crumbled goat cheese
1 pkg fresh Mozzarella
1 pkg fresh baby spinach
EVOO
White truffle Oil

Preheat Grill on high. Roll out dough on cornmeal on a cookie sheet with no sides. Drizzle 1-2 T of EVOO on dough. Layer fresh spinach on dough followed by onions. Slice the mozzarella into medallions and layer loosely spread out across crust. Top with crumbled goat cheese and drizzle with white truffle oil. Gently slide the pizza onto the grill and put the lid on. Grill for 10-15 minutes checking regularly until the crust is browned and the cheese melted.

*NOTE: Do not put too much Mozzarella cheese on pizza, fresh mozzarella melts much more than aged part-skim Mozzarella. Add other ingredients to your own tastes, measurements not meant for total use.

Caramelized Balsamic Onions

2 large red onions
2 T white sugar
Balsamic vinegar

Peel and slice the onion in half and then in ¼ inch slices. Heat a small non-stick skillet on medium high and add onions to pan. Sauté until tender. Sprinkle sugar on top of onions and stir until sugar has melted and caramelized onto onions, about 2 minutes. Add 2 splashes of Balsamic vinegar and wait until it dissolves. Remove from heat and set aside.