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Caramelized Onion and Sun-Dried Tomato Pizza

Makes one 14-inch pizza

This is one of many delicious and healthy recipes for pizza that work as a main dish or an appetizer, cut into smaller pieces. You can also just make the toppings to use on toasted bruschetta or pita bread. Use dry packed tomatoes in this recipe, not the ones packed in oil. During the summer, I sometimes dry my own tomatoes in a dehydrator and they work equally well.


In a medium bowl, cover the dried tomatoes with boiling water and let soak until soft, about 45 minutes. (The soaking process might take more or less time, depending on the size of the tomatoes and drying process.) Remove from bowl and squeeze out excess liquid. If desired, reserve the liquid for another use.

Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions; reduce heat to medium-low. Cook until slightly softened, about 5 minutes. Sprinkle with salt and pepper to taste. Continue to cook until a rich golden brown color, about 20 minutes. Add the whole garlic cloves during the last 10 minutes so they will caramelize, keeping them separate from the onions when stirring. Remove from the pan and cool slightly.

Preheat oven to 450° F. (If using a prebaked crust, follow the package instructions for baking.) Place the tomatoes, caramelized garlic, 1 tablespoon olive oil and some salt and pepper in a processor. Process by pulsing, just until the mixture is pureed but still has texture. Spread the cooled onions on pizza dough or crust. Spread the tomato mixture on top, pressing down lightly with your hands. Sprinkle with the oregano. Spread the mozzarella all around. Sprinkle with the Parmesan and some extra pepper. Bake for 10 to 15 minutes or until crust is golden and topping is hot. Remove from oven and place on a cutting board. Let rest for 5 minutes before slicing and serving. This pizza is also very good at room temperature.