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
-
Special equipment:
parchment paper
-
Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
-
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.
-
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.
-
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.