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Quick Red Onion and Olive
Pizza |
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Ingredients
5
tbsp extra virgin olive oil
1 1/4 lb small red onions, thinly sliced
1 1/4 lb puff pastry, thawed if frozen
3/4 cup small pitted black olives |
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1. |
Preheat the
oven to 425°F. |
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2. |
Heat the oil
in a large, heavy frying pan and cook the onions gently.
Stir frequently, for 15—20 minutes, until they are soft
and golden.
Season to taste. |
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3. |
Roll out the
pastry thinly on a floured surface.
Cut out a 13-inch round.
Transfer round to a lightly dampened baking sheet. |
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4. |
Spread the
onions over the pastry in an even layer to within 1/2 in
of the edge.
Sprinkle the olives on top.
Bake the tart for 20—25 minutes, until the pastry is risen
and deep golden.
Cut into wedges and serve warm |
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