pizza-with-caramelized-onions-and-ripe-olives

Pizza with Caramelized Onions and Ripe Olives

1 Review Add a Pic
Recipe by  Filippo Berio Olive Oil

“Caramelized onions, olives, and oregano adorn this simple but sensational pizza.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Coat a 14- or 15-inch round pizza pan with oil. Sprinkle with the cornmeal; set aside. Punch down the dough and place on a lightly floured work surface to sit for 5 minutes. With lightly floured hands or rolling pin, pat or roll into a 15- or 16-inch circle. Transfer to the prepared pan. Fold the edges to make a rounded border. Cover with plastic wrap and set aside for about 15 minutes, or until slightly risen.
  2. Preheat the oven to 450 degrees F.
  3. Place a large saute pan over high heat. Add the oil and heat. Add the onions. Stir. Cover the pan and cook for 2 to 3 minutes or until the onions start to brown. Stir. Reduce the heat to medium. Cook, stirring occasionally, for about 10 minutes, or until browned. Add the salt and oregano.
  4. Spread the onions over the prepared crust. Sprinkle with the olives. Bake for about 15 minutes or until the crust is golden. Remove to a cooling rack for 5 minutes.

Share It

Review (1)

Rate This Recipe
Beachcomber25
2

Beachcomber25

Love this pizza Super easy to make & of course it tastes amazing. i highly recommend making this pizza you will love it.

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 55.1 g
  • 18%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: