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

RECIPE INGREDIENTS

  • 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

RECIPE DIRECTIONS

    • 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