Looking for a vegetarian main course? Try this Caramelized Red Onion Pizza. I made it last night for dinner and the leftovers at lunch today were just as good. It is moist and full-flavored without any high-calorie layer of cheese – just a hint of feta on top of a mound of sweet, caramelized red onions. the Swiss chard cooks down nicely once baked. Use your favorite pizza dough recipe. I made my pizza dough with my bread machine (here’s a link to the exact same bread machine that I have) – using whole wheat flour, of course. To save time and mess, don’t bother to roll out the pizza dough – simply spread it out in your ungreased pizza pan with your fingers. For a twist, try putting some corn meal on the pizza pan first to add some nice texture.
I guarantee you will love the gourmet look of this pizza as much as your guests will love the taste.
- 1 t. olive oil
- 3 large red onions, thinly sliced (28 oz.)
- 1 T. pure maple syrup or light brown sugar
- 1 T. balsamic vinegar
- 2 t. dried basil
- 2 c. Marinara Sauce
- 4 c. shredded Swiss chard or spinach (4 oz.)
- 1/2 c. slivered fresh basil
- 1/2 c. feta cheese, crumbled (2.5 oz.)
- 1/2 t. dried oregano
- 1/4 t. freshly ground black pepper
In a large nonstick saute pan, heat the olive oil over medium-high heat. Add the onions and saute, stirring frequently, for 9-10 minutes, or until caramelized to a deep golden brown and soft. Stir in the maple syrup, vinegar, and basil.
Preheat the oven to 375 degrees F.
Spread the marinara sauce over the pizza dough, leaving a 1/2-inch border. Arrange the Swiss chard on top and top with the onions. Sprinkle with the basil, feta cheese, oregano, and pepper.
Bake for 30-35 minutes, until the crust is crisp. Cut into wedges to serve.