Caramelized Onion Pizza with Oil-Cured Olives and Parmesan
NOTE: Although
these pizzas are substantial enough for dinner, they are
particularly good as an hors d'oeuvre when cooked and then cut into
small pieces.
1 recipe Thin-Crust Pizza
2 tablespoons olive oil, plus extra for brushing on stretched dough
2 medium yellow onions, halved and sliced thin
1 teaspoon fresh thyme leaves
Salt and ground black pepper
11/2 cups No-Cook Tomato Sauce
1/4 cup pitted and quartered oil-cured black olives
6 anchovies, chopped coarse (optional)
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, heat 2 tablespoons oil in large skillet set over medium-high heat. Add onions and sauté until softened and somewhat caramelized, about 10 minutes. Stir in thyme; season with salt and pepper to taste. Set onions aside.
3. Brush oil evenly over each stretched dough round. Spread portion of tomato sauce over each dough round, leaving 1/2-inch border around edges uncovered. Scatter portion of onions over sauce onto each dough round. Sprinkle with olives and optional anchovies.
4. Bake until edges of crusts start to brown, 6 to 12 minutes. Sprinkle with cheese and continue baking until cheese melts, 2 to 3 minutes more. Remove pizzas from oven, cut into wedges, and serve immediately.