CARAMELIZED ONIONS AND CHEESE PIZZA

MAKES ONE 14-INCH PIZZA

This is another delicious and healthy recipe for pizza. I think it is especially good with a multigrain or whole wheat crust, but a regular white dough is just fine. See the variations below for suggestions for optional toppings.

• One batch homemade or store-bought pizza dough, or one 14-inch prebaked pizza crust
• 1 tablespoon olive oil
• 2 large onions, preferably sweet, sliced thin
• Salt and pepper to taste
• 1/4 to 1/2 teaspoon anchovy paste (optional)
• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
• 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
• 1/2 cup grated mozzarella cheese
• 2 tablespoons freshly grated Parmesan or Romano cheese

Heat the oil in a large skillet over medium-high heat. Add the onion slices and reduce heat to low. Sauté until slightly softened; add the salt and pepper. (Go easy on the salt if you are using anchovy paste.) Continue to sauté slowly, stirring occasionally, until browned and caramelized, about 20 minutes. Stir in the optional anchovy paste and sauté one more minute. Remove from heat and cool.

Meanwhile, preheat oven to 450° F. Lightly grease a 14-inch pizza pan or cookie sheet with olive oil or spray. Sprinkle with cornmeal. Press dough into pan, shaping as you press until desired thickness. Form a slight collar around the edges. Top crust with the cooled onions. Sprinkle with oregano, parsley, extra pepper and cheeses. Drizzle with just a little olive oil. Bake for 10-15 minutes or until dough is done and toppings are hot. (If using a store-bought crust, follow the package instructions for baking.) Cool slightly before cutting and serving. This pizza is equally good at room temperature.

Variations: Additional optional toppings include sautéed mushrooms or thinly sliced tomatoes. See the Barbecued Pizza recipe linked below for an interesting twist. If desired, you can use a softer cheese, such as goat cheese, for the mozarella. For a more assertive flavor, place canned anchovy fillets on top of the onions in place of the anchovy paste.