Refrigerated pizza dough speeds up the cooking time for this satisfying and healthful Onion Olive Pizza pie.
Flour or cornmeal
1-1/2 teaspoon olive oil
2 large thinly sliced sweet onions
1/4 cup water
3 cloves minced garlic
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
1 container (10 ounces) refrigerated pizza dough
2 ounces goat cheese or low-fat mozzarella cheese
8 pitted and chopped black olives
Heat oven to 450-degrees. Coat a large pizza pan or baking sheet with vegetable oil spray. Dust with flour or cornmeal.
Heat oil on medium-high heat in a large non-stick skillet. Add onions and cook ten to fifteen minutes or until golden and tender; stir occasionally. Add water, garlic and rosemary; cook and stir one to two minutes or until fragrant. Season with salt and pepper to taste.
On a lightly floured surface, roll dough into 12-inch circles and transfer to prepared pan. Spread onion mixture over dough. Crumble goat cheese and sprinkle over the onion mixture. If using mozzarella shredded cheese, sprinkle shreds over the onions along with the olives.
Bake the pizza 10 to 20 minutes, or until edges look golden and topping is bubbling. Slice into wedges.
Recipe makes 4 servings.
Serving size: 2 slices
Calories: 308; Total Fat: 9g; Cholesterol: 11mg
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