Glazed shallot, walnut and goat-cheese pizza
Pizza
Italian cuisine
For the walnut-and-sage challenge, I thought I'd go for an onion -and shallot-laced savory flatbread-cum-pizza. I referred to Dorie Greenspan's book, Baking with Julia, for the dough, although I switched out some of the all-purpose flour for white-whole wheat. If you do this, you will probably need a little less overall quantity of flour. Of course, you can use any pizza-dough recipe you like, as long as you make enough for a 12" x 17" rimmed baking sheet. I liked her idea of using onions as a sweet and savory addition to the sage-walnut-goat cheese base I envisioned, but I used primarily shallots. I added a little tartness with my new main squeeze, Meyer lemon, along with a bit of the zest.
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