Tapenade and Red Onion Pizza
Tapenade and Red Onion Pizza
Take yourself to Greece with this Olive Tapenade and Red Onion Pizza. Break out those linen napkins, nice plates, and your favorite bottle of vino for the easiest elegant dinner when you need a pampered night in but just don't have the time to prep for it.
Vegetarian
Gluten-Free
Wheat-Free
Peanut Free
Total Time
20 Minutes
Servings
4
Servings
Difficulty
Easy
Ingredients
- 1 2 Cauliflower Crusts
- 1 Tbsp olive oil
- 1 red onion, thinly sliced into rings
- 2 Tbsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 8 oz part-skim mozzarella, shredded (about 2 cups)
- 2 cloves garlic, finely chopped
- 3 Tbsp olive tapenade
- 1/4 cup fresh basil leaves
Directions
- Preheat oven to 425 degrees.
- Heat 1 Tbsp oil in a large skillet over medius-high heat. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat; stir in vinegar and pepper.
- Scatter onions, mozzarella, and garlic over crust, leaving a 1-inch border.
- Cook the pizza for 13-15 minutes or until the crust is golden and cheese is melted.
- Spoon tapenade evenly over pizza and sprinkle with basil.
This recipe uses
