Impress company with this easy, colorful bread. Coarse kosher salt adds a nice contrast to the chewy texture, but a light sprinkle of regular table salt is fine.
2 1/2 teaspoons olive oil, divided
1 large red onion, halved lengthwise and thinly sliced
1 (13.8-ounce) can refrigerated pizza crust dough
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 cup finely shredded Asiago cheese
How to Make It
Preheat oven to 450°.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Reduce heat to medium; cook an additional 15 minutes or until deep golden brown. Remove from heat.
Unroll dough onto a baking sheet coated with cooking spray. Pat dough into a 14 x 10-inch rectangle. Spread remaining 1 1/2 teaspoons oil over dough; sprinkle evenly with rosemary, pepper, and salt. Bake at 450° for 8 minutes.
Sprinkle onion and cheese evenly over crust. Bake an additional 5 minutes or until golden brown and cheese melts. Cool on a wire rack 2 minutes; cut into 8 equal pieces.