1 tablespoon extra virgin olive oil

Spread the goat cheese evenly on the pizza crust, leaving a 1/2 inch border. Halve the onions horizontally and arrange on the goat cheese. Slide the pizza under the broiler, about 4 inches from the heat source, and broil for 7 or 8 minutes, until the topping ingredients are heated and/or cooked through and crust is charred and blistered in spots. Watch closely so that the ingredients don't burn; move the pizza around or lower the broiler-rack if necessary. If you prefer more color, move the pizza closer to the heat source at the very end before removing. Sprinkle the parsley over the pizza and drizzle with the olive oil. Cut into 6 slices and serve.

Balsamic-glazed Cipolline

Makes a generous 1 cup

1 tablespoon extra virgin olive oil

1/2 tablespoon unsalted butter

8 ounces small cipolline, peeled

1/4 cup balsamic vinegar

1/4 cup water

1 1/2 teaspoons sugar

Combine the oil and butter in a large saute pan and heat over the medium-high heat until the foam subsides. Add the onions and cook, turning once or twice, until well browned on both sides, 7 to 9 minutes. Add vinegar, water and sugar, stirring to dissolve the sugar, and then reduce the heat and boil gently, turning the onions occasionally, until they are tender and the liquid has reduced to a syrupy glaze, about 12 minutes. Remove from the heat and let cool. (The onions can be refrigerated for up to 3 days; bring to a room temperature before using.)

(Mario Batali is the award-winning chef behind 24 restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)