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Petite Tomato Onion Pizzas

By grusch (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
Petite pizzas with onions, tomatoes, olives, tomato-basil crumbles


  • 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


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