Pizza with Caramelized Onions and Ripe Olives

SERVES: 6

PREPARATION TIME: 15 min

COOKING TIME: 25 min

Ingredient

1 batch Pizza Dough (or one frozen ball)
1 tbsp cornmeal
1/4 cup Filippo Berio Extra Virgin Olive Oil
2 large onions, sliced
1/4 tsp salt
1/4 tsp dried oregano
1/2 cup dry-cured ripe olives, pitted

Method

Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border.
Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.