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1
Heat the oil in a large skillet or stockpot over medium heat.
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2
Add the onions and a generous seasoning of salt and pepper.
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3
Toss to coat well, then cover the pan.
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4
Cook, tossing occasionally, until the onions are very soft and are caramel brown all over.
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5
After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking.
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6
The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes.
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7
By cooking them covered, you can use less oil to achieve this.
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8
Remove the cover from the pan, then add the walnuts.
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9
Cook 5 minutes, tossing frequently.
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10
Remove the onions from the heat and let cool.
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11
To make the crust, preheat the oven to 450 degrees.
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12
Combine the flour, baking powder, and salt in a large bowl and mix thoroughly.
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13
Pour in the beer and mix well.
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14
The dough will be sticky.
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15
Spread a handful of flour on your work surface and dump the dough onto it.
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16
Toss the dough around to coat it with the flour and prevent it from sticking.
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17
Knead it 2 or 3 times to make it pliable.
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18
Shape the dough into a ball, then divide it in two.
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19
Grease 2 baking sheets.
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20
Use a rolling pin to roll each ball into an 11 or 12 inch circle.
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21
Spread half the onion mixture onto each pizza.
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22
Sprinkle the crumbled goat cheese all over each pizza.
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23
I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking.
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24
Bake 12 to 15 minutes, or until golden brown on top or underneath
