Onion, Tomato, and Olive Pizzas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
|
These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer's freezer. Ingredients:
2 medium onions, halved lengthwise and thinly sliced lengthwise |
2 garlic cloves, finely chopped |
1 teaspoon anchovy paste |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon sugar |
2 tablespoons extra-virgin olive oil |
1/2 pound frozen pizza dough, thawed |
3/4 cup grape tomatoes (4 1/2 ounces), cut crosswise into 1/4-inch-thick slices |
1/4 cup kalamata olives (1 1/2 ounces), pitted and cut into slivers |
1 teaspoon fresh thyme leaves |
scant 1/2 teaspoon flaky sea salt such as maldon |
Directions:
1. Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
2. Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
3. Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
4. Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
5. *Available at specialty foods shops and Salt Works (800-353-7258).
6. Cooks' notes: ·Onion mixture can be made 1 day ahead and cooled completely, then chilled, covered. ·Pizzas can be assembled (but not baked) 2 hours ahead and chilled, loosely covered with plastic wrap.
|
|