Pizza with Caramelized Onions, Feta, and Olives

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 21%
  • Fat: 7.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.4g
  • Carbohydrate: 54.5g
  • Fiber: 6g
  • Cholesterol: 17mg
  • Iron: 3.1mg
  • Sodium: 466mg
  • Calcium: 157mg

Ingredients

  • 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
  • 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup coarsely chopped pitted kalamata olives

Preparation

  1. 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.
  2. 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.
  3. Preheat oven to 450°.
  4. 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.
  5. 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.
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