Onion Pizzette with Sage and Goat Cheese

The Tig Archives February 02, 2015

On top of topping The Tig’s list of must-visit places around the world, Denmark has quickly become one of the hottest (if not the hottest) spots for innovative cuisine (looking at you, Noma). But since we can’t all snag a reservation at the number one rated restaurant in the world, our friends at Copenhagen’s coolest blog, Chri Chri, have given The Tig a taste of Scandinavian food with this salty, sweet, and simply delicious recipe—without having to travel a few thousand miles.


  1. Mix water, salt and yeast, and semolina flour and stir until the dough is soft.
  2. Add wheat flour and stir the dough again for a couple of minutes. Add some more flour if the dough isn’t soft enough.
  3. Knead the dough until it is smooth and let it rise to about double its size under a moist hand towel.
  4. Prepare the onions while the dough is rising; cut them into thin slices and roast them in butter over medium heat.
  5. Add 1 spoonful sugar and let the onion simmer until they are soft and golden (approx.10-15 minutes).
  6. Divide the dough in 8 parts, and roll each part as thin as possible.
  7. Divide the caramelized onions onto each dough part, and add slices of goat cheese and sage.
  8. Bake them until crispy at 425 degrees.


Hero image courtesy of Chri Chri