1 jar marinated artichoke hearts; drained/quartered
1 cup black olives; pitted/halved
3 roasted red bell peppers; sliced into 1/2 inch strips
3 Tbsp olive oil
2 med onions cut into 1/4 inch strips
To caramelize onions- heat 2 Tbsp evoo in skillet over med high until hot; add sliced onions and drizzle with 1 tsp evoo. Reduce heat to low, cover and cook for 25-30 mins. Stir every 10 mins to keep from burning/sticking.
On baking sheet, spread dough; bake at 450 degrees for 6-8 mins. Spread tomato sauce over crust; scatter onions, artichokes, olives, and red peppers over top. Bake 10-12 mins until crust is browned.
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