Tapenade and Red Onion Pizza
In the official hierarchy of pizza deliciousness, homemade has got to take the cake. (That is, short of a trip to Naples, Italy.) But hear us out on why it’s worth making pizza at home. By the time delivery reaches your door, pizza is too often soggy. As for going out? It can be expensive and let’s be real, you can’t wear your pajamas to eat it. So back to the pizza recipe in question. It’s topped with sautéed onions, salty olive tapenade, and enough melted cheese to make each slice the best part of the pie. Round out dinner with a peppery arugula side salad or roasted vegetables. All that’s left to do is cue up Netflix, grab a slice, and dig in.
Ingredients
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1 pound prepared pizza dough, at room temperature
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All-purpose flour, for work surface
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1 tablespoon olive oil, plus more for baking sheet
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2 red onions, thinly sliced into rings
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2 tablespoons red wine vinegar
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½ teaspoon freshly ground black pepper
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8 ounces part-skim mozzarella, shredded (about 2 cups)
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2 cloves garlic, finely chopped
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3 tablespoons olive tapenade
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¼ cup fresh basil leaves
Directions
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Preheat oven to 450°F with rack in lowest position. Roll dough to a 14-inch wide oval on a floured surface and transfer to a lightly oiled baking sheet; prick dough all over with a fork. Bake on bottom rack until dough begins to turn golden brown, 8 to 10 minutes.
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Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat; stir in vinegar and pepper.
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Scatter onions, mozzarella, and garlic over crust, leaving a 1-inch border. Return to oven and bake until cheese is melted and crust is brown, 8 to 10 minutes. Spoon tapenade evenly over pizza and sprinkle with basil.