Pizza with Caramelized Onions, Feta, and Olives

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Pizza with Caramelized Onions, Feta, and Olives Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr
This pizza is a variation on a classic dish from the South of France called pissaladière. Our version omits the original's anchovies.
6 servings


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1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1/4 cup warm water (105° to 115°)
1/3 cup cool water
1 tablespoon fat-free milk
1 teaspoon olive oil
2 cups all-purpose flour
1/2 teaspoon salt, divided
Cooking spray
1 tablespoon cornmeal
1/4 teaspoon pepper
1 garlic clove, minced
1 cup (4 ounces) crumbled feta cheese
1/4 cup coarsely chopped pitted kalamata olives


Dissolve yeast and sugar in warm water in a small bowl, and let stand 5 minutes. Stir in cool water, milk, and olive oil. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute, and process until dough forms a ball. Process dough an additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Preheat oven to 450°.

Punch dough down; cover and let rest 15 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet sprinkled with cornmeal.

Combine Caramelized Onions, 1/4 teaspoon salt, pepper, and garlic. Spread onion mixture over dough. Sprinkle feta and olives over onion mixture. Bake at 450° for 18 minutes or until browned.

Created date

April 1998

Nutritional Information

Calories 324
Caloriesfromfat 21 %
Fat 7.6 g
Satfat 3.3 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 10.4 g
Carbohydrate 54.5 g
Fiber 6 g
Cholesterol 17 mg
Iron 3.1 mg
Sodium 466 mg
Calcium 157 mg