Pesto:
Place walnuts, 2 cloves garlic, and sun-dried tomatoes in small food processor and process until tomatoes are chunky. Add 5 ounces goat cheese and slowly drizzle olive oil into mixture until blended. (You can substitute oil from tomatoes to add a stronger roasted tomato flavor). Preheat oven to 400°F. Next chop onions into strips and cook in 2 tablespoons olive oil over medium high heat until golden brown and caramelized, stirring often. While the onions cook, roughly chop the remaining 12 cloves of garlic. Set aside. Place pine nuts in an oven-proof dish and put in oven for about 4 minutes just to toast them. Cool. Open and drain oil off anchovies and set aside.
Building the Pizza:
Place thin crust on pizza pan. Spread an ample amount of sun-dried tomato pesto on pizza crust. Spread caramelized onions over the pesto. Sprinkle chopped garlic and roasted pine nuts over the onions. Break up remaining 3 ounces goat cheese in small chunks and place that evenly around on top of onion layer. Cover that layer with the provolone slices, shredded mozzarella cheese, and then take the separated anchovies and place on top of cheese in pinwheel fashion. Finally, sprinkle the parmesan cheese over the anchovies and season the top layer with oregano and crushed pepper. The final step before putting it the oven is to drizzle the last tablespoon of olive oil over the whole pizza. Bake at 400°F for 20 - 25 minutes until slightly browned on top. Rest the baked pizza for approximately 8–10 minutes.
Slice and serve with a glass of your favorite Cavit Riesling or Pinot Noir!
