Last summer during farmers’ market season I discovered my favorite way to make pizza was with fresh, local tomatoes and zucchini. However, Joey blogged about a most delicious, winter-friendly pizza even though she said she didn’t like pizza (what?!). It featured caramelized onions, and I was intrigued.
While the onions were caramelizing on the stove, I made the crust and drained the tomatoes. After the crust had risen, I pressed it out and assembled the pizza: garlic, tomatoes, cheese (I used my latest vegan shreds discovery - Trader Joe’s - cheaper than Daiya and still good!), and I also added some sliced mushrooms I had hanging around. I put the pizza thus far into a 425 degree oven.
After 15 minutes I took the pizza out and added the onions and some marinated, sundried tomatoes. Then I baked it for another 6 minutes or so, and it was done.
I adore caramelized onions, and they work really well as a pizza topping so I can say that this pizza was an unqualified success. It will definitely be gracing my table again while I wait a few more months for local tomatoes and zucchini.