Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil, divided
5 cups thinly sliced red onions
2 tablespoons water
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound pizza dough, preferably whole-wheat
4 ounces goat cheese, crumbled
Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions, cover and cook, stirring occasionally, for 10 minutes. Reduce heat to medium; add water, thyme, salt and pepper and continue cooking until golden and tender, 8 to 10 minutes more, adding water as needed to prevent overbrowning.
Roll out dough on a lightly floured surface into a 9-by-13-inch rectangle. Brush with the remaining 1 tablespoon oil. Spread the onions over the dough and scatter goat cheese on top. Starting with a long side, roll the dough into a log. Cut into 12 slices and place in the prepared muffin tin.
Bake until golden brown, 15 to 20 minutes. Let cool for 5 minutes.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate overnight. Let stand for 15 minutes before baking.
145 calories;6 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 5 g protein; 10 mcg folate; 4 mg cholesterol; 3 g sugars; 1 g added sugars; 102 IU vitamin A; 4 mg vitamin C; 26 mg calcium; 0 mg iron; 193 mg sodium; 74 mg potassium