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Member recipe

Petite Tomato Onion Pizzas

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Serves 6

Petite pizzas with onions, tomatoes, olives, tomato-basil crumbles

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  • 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 lb frozen pizza dough, thawed
  • 3/4 cup grape tomatoes (4 1/2 oz), cut crosswise into 1/4-inch-thick slices
  • 1/4 cup Kalamata olives (1 1/2 oz), pitted and cut into slivers
  • 2 sheets Origami Tomato Basil Wraps- toasted for 20 minutes at 200, then crumbled
  • 1 teaspoon fresh thyme leaves
  • Scant 1/2 teaspoon flaky sea salt


    1. Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. Toss together olives and thyme and sprinkle over pizzas.
    5. Quarter each square diagonally, making 4 triangles, then cut each triangle in half.
    6. Sprinkle with toasted Origami Tomato-Basil crumbles and sea salt.

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