Mini Pizzas with Caramelized Onions, Goat Cheese and Rosemary

For the filling: Peel the onions and garlic, cut the onions into rings and finely chop the garlic. Heat the oil in a saucepan and cook the onions and garlic for 1 hour over low heat until caramelized. 

Meanwhile, for the pizza dough: Crumble the yeast and dissolve in 50 ml (approximately 1/4 cup) lukewarm water. Place the flour in a bowl, mix in the salt, make a well in the center and pour in the yeast. Sprinkle with a little flour from the edges, cover and set aside for 15 minutes. Add 80-100 ml (approximately 1/3-1/2 cup) lukewarm water and knead until smooth. Form into a ball, cover and let rise for 1 hour in a warm place, until the dough has doubled in bulk.

Rinse the rosemary and shake dry. Slice the goat cheese.

Vigorously knead in the olive oil, divide the dough into 8 pieces and roll out each piece into a 4-5 mm (approximately 1/8 inch) thick disc on a lightly floured work surface. Transfer to a baking sheet lined with parchment paper and let rest for 15 minutes.

Season the onions with salt and pepper and mix in the sugar and vinegar.

Spread the onions over the pizzas, top with goat cheese and bake for 10-15 minutes.