Best Pizza With Tomatoes Onions And Olives Recipes

ONION, TOMATO, AND OLIVE PIZZAS

Onion, Tomato, and Olive Pizzas image

Categories Olive Onion Tomato Bake Cocktail Party Vegetarian Quick & Easy Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 14

Ingredients

2 medium onions, halved lengthwise and thinly sliced lengthwise
2 garlic cloves, finely chopped
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1/2 pound frozen pizza dough, thawed
3/4 cup grape tomatoes (4 1/2 ounces), cut crosswise into 1/4-inch-thick slices
1/4 cup Kalamata olives (1 1/2 ounces), pitted and cut into slivers
1 teaspoon fresh thyme leaves
Scant 1/2 teaspoon flaky sea salt such as Maldon*
Special Equipment
parchment paper

Steps:

Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
*Available at specialty foods shops and Salt Works (800-353-7258).

TOMATO PIZZA

Tomato Pizza image

My children liked to eat pizza with a lot of toppings, so I developed this recipe. With fresh tomatoes available year-round here, we still make it often, even though the kids are grown. It's a delightful change from usual meat-topped pizza. -Lois McAtee, Oceanside, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

6 medium firm tomatoes, thinly sliced
1 prebaked 12-inch pizza crust
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh basil
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Steps:

Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. , Cover with mozzarella and cheddar cheeses. Bake at 400° for 15 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 223 calories, Fat 12g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 599mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

TOMATO-ONION PHYLLO PIZZA

Tomato-Onion Phyllo Pizza image

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 28 slices.

Number Of Ingredients 9

Ingredients

5 tablespoons butter, melted
14 sheets phyllo dough (14x9 in.)
7 tablespoons grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 cup thinly sliced onion
1 pound plum tomatoes, sliced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste

Steps:

Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

PIZZA WITH TOMATOES, ONIONS AND OLIVES

Pizza With Tomatoes, Onions And Olives image

Provided by Mark Bittman

Categories dinner, easy, pizza and calzones, main course

Time 30m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 6

Ingredients

4 or 5 ripe tomatoes
Coarse salt
Pizza dough (see recipe)
1 medium red onion or 4 shallots, peeled and chopped
20 black olives like calamata, pitted and chopped
Olive oil as needed

Steps:

Preheat oven to 500 degrees.
Core tomatoes, then cut in half horizontally. Gently squeeze out liquid and shake out most seeds, then slice tomatoes as thin as possible. Salt lightly and let sit at least 10 minutes, then drain off any excess liquid.
Top pizza rounds on baking sheet with tomatoes, onions, olives and a little olive oil. Bake for about 15 minutes, or until nicely browned.