2000s Recipes + Menus
Onion, Tomato, and Olive Pizzas
Makes32 hors d’oeuvres
- Active time:45 min
- Start to finish:5 hr (includes thawing dough)
December 2003
These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer’s freezer.
- 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 lb frozen pizza dough, thawed
- 3/4 cup grape tomatoes (4 1/2 oz), cut crosswise into 1/4-inch-thick slices
- 1/4 cup Kalamata olives (1 1/2 oz), pitted and cut into slivers
- 1 teaspoon fresh thyme leaves
- Scant 1/2 teaspoon flaky sea salt such as Maldon
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Special equipment:
parchment paper
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Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
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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.
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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.
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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.
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.
- Keywords
- maggie ruggiero,
- gourmet entertains,
- pizza
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