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Roasted onion tapenade pizza


There are days when there's a ball of pizza dough defrosting in the fridge but not much else, and the shops have closed, and you can't really be bothered going out anyway. This was one recent hastily conjured solution; making it, I reasoned that onions really are a vegetable after all, and rich in Vitamin C.

They're also famously delicious when roasted just right, tossed with olive oil and generous shakes of dried rosemary and thyme (or indeed fresh, if you have it), sitting in the preheating oven quietly sizzling away. Tapenade, if you happen to have a Tupperware lurking in the back of the fridge, is a plus, and a nice change from the usual pesto topping.

Putting it all together, as you can imagine, is the easiest thing in the world.

Roasted onion tapenade pizza

For the pizza itself, follow this link to my old post. For the onions, cover a small baking dish with foil. Chop a large onion and place it in the baking dish, pour on a bit of olive oil (about 1 T), sprinkle with a bit of salt (about a 1/3 tsp) and sprinkle on either some rosemary and thyme or some Herbes de Provence (about 3/4 tsp total). Place the dish in the oven while it's preheating for the pizza and let cook 'til soft, stirring every five minutes or so (total baking time is around 15-20 minutes, depending on your preference for crisp or tender). Make sure to stir from the bottom to avoid onions sticking or burning.


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