Preheat oven to 425 degrees Fahrenheit.

Heat oil in large skillet set over medium heat. Add onion, garlic, brown sugar, thyme, salt and pepper; cook until softened and lightly caramelized, 10 to 12 minutes. Pour in wine. Bring to boil; reduce heat to medium and cook, stirring occasionally, until onions have absorbed the wine and turned deep purple, about five minutes. (Mixture can be covered with plastic wrap and refrigerated for up to two days. Bring completely to room temperature before using).

Meanwhile, make pizza dough. In large bowl, combine one cup of the flour with yeast, sugar and salt. Pour in water and oil, mixing for about one minute or until well blended. Stir in enough of the remaining flour, half a cup at a time, to make a soft dough. The dough should be able to form a ball but still be slightly sticky. Transfer dough to lightly floured surface; knead, adding additional flour if necessary, until smooth and elastic, about four minutes. With floured hands, Divide dough into four equal portions.

Pat or roll dough into five- or six-inch rounds. Transfer to two parchment paper lined baking sheets. Prick all over with tines of fork.

Bake pizza rounds in centre of preheated oven for about 10 minutes or until lightly golden. (If a crispy dough is preferred, bake for 12 minutes).

Meanwhile, in bowl, toss together greens, tomatoes and goat cheese. Drizzle with olive oil.

Divide onion jam among four pizzas, spreading evenly. Top with salad.