Onion, Tomato, and Olive Pizzas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer's freezer.
Ingredients
- 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 pound frozen pizza dough, thawed
- 3/4 cup grape tomatoes (4 1/2 ounces), cut crosswise into 1/4-inch-thick slices
- 1/4 cup Kalamata olives (1 1/2 ounces), pitted and cut into slivers
- 1 teaspoon fresh thyme leaves
- Scant 1/2 teaspoon flaky sea salt such as Maldon*
- Special equipment: parchment paper
Instructions
- 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.
- *Available at specialty foods shops and Salt Works (800-353-7258).
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