Okay folks, this is not for the kids- it’s what I make for me when I’ve got a hankering for some grown-up food. First off, use whatever pizza crust you like. I use Udi’s gluten-free crust, which happens to be the only GF food I’ve found worth eating (except Maggianos eggplant parmesan, but I digress). In my dreams, my crust of choice is Viccolo cornmeal crust- and if you have a Whole Foods or Trader Joes, and you can grab one- do it! My point is- any crust, whatever- because the crust is not the star. Onions, my friends, are the academy award winners here. And I’m going to tell you how to make your onions sing like a Castrati…
Carmelized Onion Pizza with Kalamata Olives
- Pizza crust, whatever kind you like
- 1 whole large red onion, sliced thinly
- 4 Tbsp butter
- 1/4 cup heavy cream
- pinch of salt
- handful of kalamata olives, run through with knife for rough chop
- havarti, gouda, goat or whatever cheese is in my basket. (you do have a cheese basket now, don’t you??)
- Preheat oven to around 400*. Roll out or prep your crust however it needs, and set aside.
- Slice red onion in half, then into thin slices.
- Add butter to a hot saute pan, heat until frothy, and add onions. Spread onions out, sprinkle with a pinch of salt, and don’t touch them. They will caramelize if you leave them alone. I know, crazy. But its true. And here’s the secret: Let them brown, stir, let them brown again- really brown- then, add some water- maybe 1/4 cup. It will look like a sizzling, soupy mess, but the water will dissolve all the brown fond on the pan and onions, and will quickly reduce to thick oniony goodness. Repeat until the onions are soft and deep, caramel brown. No need whatsoever to add sugar. The salt actually draws out the natural sugar in the onions.
- When your onions are deep caramel and there is no liquid in the pan, add the heavy cream and reduce until it’s a thick sauce coating the beautiful onions- about 3-4 minutes.
- Top your pizza crust with these saucy, creamy, caramel onions in a nice layer. Add cheese of choice, and sprinkle with roughly chopped kalamata olives.
- Pop that baby in the oven for about 10-12 minutes until bubbly and golden.
6 thoughts on “Easy Spring Recipe: Caramelized Onion Pizza”
Sounds deeelish! I am going to Whole Foods later today AND was wondering what to make for din. Perfect-o.
Mmm, I love onions, especially caramelized. But if I confess that I don’t like olives, can we still be friends?
Of course, Erin. I only put the olives on when I have them. Its just as good without… 😉
I have many GF friends, who feel sorry for me and my fellow IBSers of the world because we cannot have a bit of dairy, especially cheese. Meanwhile, the IBSers pity the GF because we can carb easily. Funny world.
The recipe sounds great, and I love olives…but I think tasteless soy or rice cheez would ruin this lovely pie!
kermit, soy cheese would be terrible- but the awesome thing is, the onions are such a star, you can totally make this without the cheese and cream! Use a bit of stock for the liquid and reduce again- it would still be fantastic!
Interesting new format! Crashed my iPad the first time. Heh.
Thanks for the tip…I agree, it could totally work. I have had great success with subbing soy milk for cream. If I do make this I will report back…but it took me forever to make Bean’s Breakfast Muffins!
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