Red Onion Pizza
Yield
2 pizzasPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
onions
finely chopped |
|
| ⅓ | cup |
carrots
finely chopped |
|
| ⅓ | cup |
celery
finely chopped |
|
| ⅓ | cup |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
| 1 | x |
sugar
|
*
|
| 2 | cups |
tomatoes, canned with juice
roughly chopped |
|
| 8 | ounces |
mozzarella cheese
grated |
|
| 1 ½ | cups |
red onion
very thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
onions
finely chopped |
|
| 79 | ml |
carrots
finely chopped |
|
| 79 | ml |
celery
finely chopped |
|
| 79 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
| 1 | x |
sugar
|
*
|
| 473 | ml |
tomatoes, canned with juice
roughly chopped |
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
| 355 | ml |
red onion
very thinly sliced |
|
Directions
FOR THE SAUCE: Sauté the vegetables in oil about 5 minutes.
Add salt, sugar and tomatoes.
Simmer 45 minutes, stirring occasionally.
Put a pizza stone on the lowest oven rack.
PReheat to 400'F.
(To use a metal pizza pan instead, do not preheat the pan.) Spread ¼ cup sauce over 2 12 inch pizza shells to within ¼ inch of edge (reserving the rest of the sauce for another purpose).
Sprinkle with the cheese and top with the onion.
Bake 15 minutes, or until the crust is golden brown.
MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.
