Onion and Olive Pizza Squares
- Total Time
To make the pizza dough easier to work with, allow it to stand covered at room temperature for 15 minutes (it will be easier to stretch the dough into the pan).
olive oil1 tsp
uncooked red onion(s)3 medium, thinly sliced
table salt¼ tsp
olive(s)10 small, use oil-cured black olives, pitted and chopped
fresh oregano1 Tbsp, chopped, or 1 teaspoon dried
pizza dough mix16 oz, use refrigerated dough, let come to room temperature
soft-type goat cheese4 oz, crumbled
basil¼ cup(s), chopped
- Heat the oil in a large nonstick skillet over low heat, then add the onions, sugar, and salt. Cook covered, stirring occasionally, until the onions are well-softened, about 20 minutes. Remove from the heat, stir in the olives and oregano; let cool slightly.
- Preheat the oven to 450°F. Spray a 10 1/2 x 15 1/2-inch jelly-roll pan with nonstick spray.
- With floured hands, stretch and press the pizza dough onto the bottom of the pan. Spread the onion mixture onto the dough. Sprinkle with the goat cheese.
- Bake on the bottom rack of the oven until the crust is browned and the cheese is slightly melted, about 20 minutes. Sprinkle with the basil. Cut the pizza into 12 squares. Yields 1 square per serving.