Red Onion And Rosemary Pizza

1. 1

   Cut red onion into quarters. Then slice each quarter into very thin slices (paper thin ... as thin as you can get them). In a glass or ceramic bowl, toss rosemary and red pepper flakes with sliced onions. Add olive oil and stir to thoroughly coat the onion with the olive oil and evenly distribute the rosemary and pepper flakes. The onion slices should be glistening with oil. Depending upon the size of the onion, add more oil as needed. Don't worry if some pools on the bottom of the bowl. Cover the bowl with plastic wrap (or else the room will be permeated with red onion aroma) and allow to marinate for 4 hours minimum at room temperature(occasionally stir to keep the onion covered in olive oil).

2. 2

   Preheat oven to 450u00b0F.

3. 3

   Place the ready-made crust on a cooking sheet and evenly distribute the red onion mixture over the top. A single, dense layer of onion is preferred. The trick is for all the onion to be directly exposed to oven heat. (Note: you may have extra onions, so make two pizzas! Or a garlic bread with onion. You get the picture). Drizzle some or all remaining olive oil from the bowl over the onions (a personal preference here). Bake until hot and crisp, 10 - 12 minutes. Let cool slightly and cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.