Flecks of rosemary and cured olives make the dough of this French onion pizza simply delicious.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1992
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Ingredients

Dough
Topping

Directions

Instructions Checklist
  • To make dough: Combine flour, yeast, salt and sugar in a food processor; pulse to mix.

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  • Heat oil and water in a small saucepan over medium heat to between 125 degrees and 130 degrees F.

  • With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 to 2 tablespoons warm water.) Process until the dough forms a ball, then process for 30 seconds to knead.

  • Transfer the dough to a lightly floured surface, and knead olives and rosemary into the dough until thoroughly combined. Cover with plastic wrap and let rest for 10 to 15 minutes.

  • To make topping & assemble pizza: Set oven rack in lowest position. Preheat oven to 500 degrees F or the highest setting. Sprinkle 2 baking sheets with cornmeal and set aside.

  • Heat oil in a nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown and very tender, about 10 minutes. Set aside to cool.

  • Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer to a prepared baking sheet, and pierce the dough several times with a fork to prevent large air bubbles from forming. Bake until golden, about 5 minutes. Remove the pan from the oven and roll and bake the second portion of dough.

  • Sprinkle 1/2 cup of the mozzarella and 1/4 cup of the Parmesan on one of the crusts. Arrange half of the onions over the cheese, and top with a generous grinding of pepper. Mist lightly with olive oil cooking spray.

  • Bake the pizza until the cheese is melted and the onions are heated through, about 5 minutes. Remove from the oven. Repeat with the remaining crust and toppings.

Tips

Make Ahead Tip: The dough (Steps 1-4) can be stored in a plastic bag in the refrigerator overnight. Bring to room temperature before using.

Nutrition Facts

131.8 calories; protein 4.9g 10% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 2g; fat 4.3g 7% DV; saturated fat 1.4g 7% DV; cholesterol 6.7mg 2% DV; vitamin a iu 98.3IU 2% DV; vitamin c 3mg 5% DV; folate 65.7mcg 16% DV; calcium 86.7mg 9% DV; iron 0.9mg 5% DV; magnesium 10.9mg 4% DV; potassium 94mg 3% DV; sodium 291.5mg 12% DV; thiamin 0.2mg 20% DV.