But I am pretty sure you don't want to hear about how I do my laundry so let's talk about the pizza. Tonight I made a Cooking Light Red Onion, Potato and Goat Cheese Pizza. It does have cheater crust which was perfect after a long day at work. The thought of waiting out my pizza crust was not a positive. And let's be honest that would have allowed way too much time for laundry and red wine, which would have equaled me passing out prior to the pizza portion. 

So the first thing I did was boil my fingerling potatoes and cook them for 10 minutes. I also caramelized my onions in a tsp of olive oil. I didn't realize you could cook onions in such a small amount of fat and still get them to the desired taste and texture...but you can.

Next unroll your cheater pizza crust and roll it out. The recipe has you sprinkle cornmeal on the pan, but for the life of me I couldn't find my cornmeal in my 700sq ft place...and I am pretty sure I don't keep the cornmeal under the bed. So I am just not so sure where it could have gone. Did I use it up, forget to buy it or lose it? That is the question.

Sprinkle the pizza crust with the mozzarella cheese and then once the potatoes are done, slice them and put them on the cheese. Add the onions and then crumble the goat cheese over the pizza. I will be honest and tell you that crumbling was just not happening...so my goat cheese was kind of more like smear it, wipe it off your fingers, try to crumble it again and just blob it on. Finally, sprinkle the pizza with garlic and cook in the oven for 15 minutes. 

Yes, this was pretty much one of the easiest and tastiest pizzas I have had in awhile. After the pizza has cooked sprinkle it with thyme. The recipe called for fresh thyme which I couldn't find so I used dried thyme. And hmmm I learned a valuable lesson...before sprinkling spices look at the top of the jar and see if it has a shaker lid or it its open. And if its open don't just dump it over pouring a hypothetical half jar of thyme on your pizza. Thankfully there is an easy fix to too much thyme which is dumping it in the sink from the pizza. And voila!!

• 7 ounces fingerling potatoes (about 5 potatoes)
• 1 teaspoon olive oil
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons cornmeal
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) crumbled goat cheese $
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh thyme leaves

Preparation

1. 1. Preheat oven to 450°.
2. 2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.
3. 3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.
4. 4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

This pizza has great flavor...the goat cheese is tangy, the caramelized onions were sweet and the potatoes  added some great texture to the pizza. Yum!! And yes it is perfect with red wine and in case you were concerned my laundry turned out great too. Thanks for caring! Cheers!!