Pizza with Caramelized Onions and Ripe Olives

Prep Time: 15 min
Inactive Time: 5 min
Cook Time: 25 min
Total Time: 45 min
Servings: 6
  • 1 batch Pizza Dough (click here for dough recipe)
  • 1 tbsp cornmeal
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 2 large onions, sliced
  • 1/4 tsp salt
  • 1/4 tsp dried oregano
  • 1/2 cup dry-cured ripe olives, pitted
      • Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
      • Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
      • Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
      • Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.


      Tip: Replace the pizza dough with 1 lb of thawed frozen commercial bread dough if desired.


      Recipe Provided by Chef Sharon Sanders



    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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