Photo of Onion & olive pizza squares by WW

Onion & olive pizza squares

Total Time
50 min
10 min
40 min
If you can’t find refrigerated pizza dough, thaw some frozen bread dough, thawed, which will work just as well. 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). Here's another tip for this recipe: When cooking your onions in a small amount of oil, add a little water a few tablespoons at a time to the skillet if they seem too dry. This will not only keep the onions moist without incorporating additional fat, but will hasten the cooking time. You'll have the perfect pizza assembled in no time.


Olive oil

1 tsp

Uncooked red onion(s)

3 medium, thinly sliced


1 tsp

Table salt

¼ tsp


10 small, use oil-cured black olives, pitted and chopped

Fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried

Pizza dough mix

16 oz, use refrigerated dough, let come to room temperature

Soft-type goat cheese

4 oz, crumbled


¼ cup(s), chopped


  1. 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.
  2. Preheat the oven to 450°F. Spray a 10 1⁄2 x 15 1⁄2-inch jelly-roll pan with nonstick spray.
  3. 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.
  4. 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.