Caramelized Red Onion Pizza

Summer Vacation is in full swing for my daughter!  Swimming lessons, gymnastics, Zumba classes.  And that’s just her!  Our evenings have been so busy that I’m either hitting the fast food places or making breakfast for dinner.  Not that there’s anything wrong with that!  But I haven’t had time to clean up my kitchen, either.  So now I’m at a stalemate.  Tonight I shall get my kitchen in order.  After all that hard work, though, who wants to make it all messy again??  So, I’m going to keep dinner easy and nearly effortless with my Caramelized Red Onion Pizza.


Caramelized Red Onion Pizza

  • 1 ball of pizza dough (store bought, homemade, premade, whatever)
  • 2 tablespoons olive oil
  • 1 large red onion
  • 1 tablespoon butter
  • ½ pint grape tomatoes
  • 2-3 tablespoons minced garlic
  • 15 or so basil leaves, torn
  • ¼ cup finely grated Parmesan cheese, the powdery-looking kind is my preference
  • flour, for dusting

Begin by slicing up your onion to your desired thickness.  I sliced mine thicker because I actually grilled it (so no butter necessary), but you can go thinner if you are sautéing in a pan with the butter.  While the onion is caramelizing, slice your grape tomatos into at least halves.  Add garlic and sauté until the tomatoes break down.  Once all elements are ready, remove from heat.

Sprinkle a little flour on a clean surface like a countertop.  With a rolling pin, roll out the pizza dough.  Flip over, sprinkle with flour, and roll out the other side.  Continue until you get your desired thickness.  For a crisper crust, go thinner.

CONFESSION:  I’ve not yet attempted to make my own pizza dough.  Mine was purchased from an artisan local to me, the amazing Accidental Baker.  (Check them out online or on their Facebook page.)  I love supporting local and this stuff is top notch, exceptionally priced, and saves me a lot of time.  If you have a place nearby to get something as fresh as this, please do.  Or show off and make your own.  😉  The difference in taste is amazing.

Once you get it to the desired thickness, smear about 1 tablespoon of olive oil on each side of the dough – enough to lightly coat.  This will ensure extra crispiness and browning.  Smear the tomato/garlic mixture onto the dough.  Spread out the onions.  Top with the torn basil leaves and Parmesan cheese.

Pizza

A pizza stone works best, but this is not a requirement!  A foil lined baking sheet will work just fine, too.  In this instance, I was able to access a pizza stone and cook it on the grill.  It just made it a little more fun.

If baking, go for 350º for about 15-20 minutes or until pizza dough is getting golden brown on edges and center is firm.  (Time will vary depending on how thick you’ve rolled your dough.)

Pizza 2

Admittedly, the shape of my pizza was not Domino’s quality, but the taste was something they can’t hold a candle to!  Slice and serve.  Mangia!

Pizza 3

 

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