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| Caramelized Onion Pizza |
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Serves: 12 Rating:  |
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| 2 tbsp (30 mL) |
butter |
| 1 |
large Spanish onion, thinly sliced |
| 1 |
clove garlic, minced |
| 1 tbsp (15 mL) |
chopped fresh rosemary |
| 1/2 tsp (2 mL) |
each salt and pepper |
| 2 tbsp (30 mL) |
granulated sugar |
| 1/4 cup (50 mL) |
sherry or chicken broth |
| 1 tsp (5 mL) |
Lea & Perrins Worcestershire Sauce |
| 1/2 lb (250 g) |
pizza dough |
| 1 tbsp (15 mL) |
extra-virgin olive oil |
| 1/2 cup (125 mL) |
Heinz Tomato Ketchup |
| 2 tbsp (30 mL) |
Heinz Tomato Paste |
| 1/4 cup (50 mL) |
pitted sliced black olives |
| 1/2 cup (125 mL) |
coarsely shredded Parmesan cheese |
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| Melt butter in a skillet set over medium-low heat. Cook onion, stirring occasionally, for 15 minutes. Stir in garlic, rosemary, salt and pepper; increase the heat to medium-high. |
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| Sprinkle onion mixture with sugar; cook for 2 minutes, stirring. Stir in the sherry and Lea & Perrins Worcestershire Sauce; cook, stirring to scrape up brown bits, for 1 minute. Preheat oven to 450°F (230°C). |
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| Stretch the pizza dough to fit 15-x 10-inch (40 x 25 cm) baking sheet. Brush with oil. Blend ketchup with tomato paste; spread evenly over crust. Top with onion mixture, olives and cheese. Bake for about 15 minutes or until bottom is golden. Cut into long thin wedges. Serve warm. Makes 12 servings. |
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