Horny Goat Recipe

Cook onions

Heat a medium skillet over medium-low heat. Add 1 tbs unsalted butter or olive oil. Add the thinly sliced onion and 0.25 tsp salt. Stir to coat and spread in an even layer. Cook low and slow, stirring every few minutes to prevent sticking. After 15–20 minutes the onions will be soft and beginning to brown; add 0.5 tsp sugar if using to help color. Continue cooking another 10–15 minutes until deep golden brown and jammy. Remove from heat and let cool. Reserve 3 tablespoons for the pizza; refrigerate any extra.

Preheat your wood-fired oven to about 700–900°F (370–480°C) for a very fast bake. If using a home oven, preheat pizza stone or steel at the highest temperature (500–550°F/260–290°C) for at least 45 minutes. Lightly flour your bench. Stretch or roll the dough into a 12–14" round, leaving a slightly thicker rim for the crust. Place the stretched dough on a well-floured peel or parchment for transfer.

Brush the center of the dough lightly with 1 tbs EVOO, leaving the rim unbrushed to encourage browning.

Evenly dollop the ricotta across the center of the dough in 6–8 small spoonfuls (about 3 tbs total). Sprinkle the minced garlic over the ricotta so it distributes as the pizza bakes.

Tear or scatter the fresh mozzarella (6 oz) evenly over the dough, leaving some gaps so the ricotta and goat cheese pockets can shine.

Crumble the goat cheese into small pieces and distribute them in a few clusters across the pizza (about 3 oz total).

Scatter the caramelized onions (3 tbs) in small spoonfuls across the pie, placing some near the goat cheese to create sweet-savory bites.

Arrange the thin salamino slices (3 oz) over the cheese and onions. You can fold or slightly overlap slices so they crisp at the edges rather than drying flat.

Season the assembled pizza lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, distributing evenly. Drizzle the remaining 1 tbs EVOO in a thin stream over the top.

Transfer the pizza to the hot oven/stone. In a wood-fired oven it should take 90–150 seconds depending on temperature; in a home oven at 500–550°F plan for 7–10 minutes. Rotate as needed for even color. Bake until the crust is blistered and golden, the mozzarella is melted and bubbling, and the goat cheese is warmed and slightly browned in spots.

Remove the pizza from the oven. Immediately scatter the fresh basil leaves across the hot pizza so they wilt but remain bright. Let the pizza rest 1–2 minutes.

Slice and serve. Optionally finish with an extra drizzle of EVOO or a grind of black pepper to taste.