Tomato & Onion Pizza
italian plum (roma) tomatoes
peeled and minced
prefer whole wheat
Wash tomatoes and cut off the stem ends. Cut into ⅓ inch lengthwise slices and place the slices on the paper towel. Sprinkle with a bit sea salt.
Heat oil in a non-stick skillet, cook the onions over medium-high heat for about 5 minutes.
Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 to 15 minutes or until liquid is mostly absorbed and the onions are caramelized.
Meanwhile, preheat the oven to 425℉ (220℃).
Stir in the olive. Spread the onion-olive mixture over the pizza.
Place the tomato slices on top and brush with remaining olive oil.
Sprinkle with oregano and bake for about 20 minutes or until the edges of the crust becomes golden.
Cut into slices and serve warm.