CARAMELIZED ONION AND SUN-DRIED TOMATO PIZZA

MAKES ONE 14-INCH PIZZA

This is another delicious and healthy recipe for pizza that works as a main dish or an appetizer, cut into smaller pieces. You could also just use the toppings on toasted bruschetta or pita bread. The title suggests the use of "sun-dried" tomatoes. During the summer, I sometimes dry my own in a dehydrator and they work equally well.

• One batch homemade or store-bought pizza dough, or 14-inch prebaked pizza crust
• 3/4 cup dried tomatoes
• 2 tablespoons olive oil
• 2 large sweet onions, peeled and thinly sliced
• Salt and pepper to taste
• 4 large garlic cloves, peeled
• 1 tablespoon additional olive oil
• 1 teaspoon anchovy paste (optional, but so good)
• 2 teaspoons dried oregano
• 1/4 pound mozzarella cheese, diced small
• 2 tablespoons freshly grated Parmesan cheese

In a medium bowl, cover the dried tomatoes with boiling water and let soak until soft, about 45 minutes. (The soaking process could 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. Sauté until slightly softened, about 5 minutes. Sprinkle with salt and pepper to taste. Continue to sauté 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 and press down with your hand. Spread the tomato mixture on top, pressing lightly. Sprinkle with the oregano. Spread the mozzarella all around. Spinkle 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.