cup black oil cured olives, Nicoise olives or sliced ripe olives
Fresh basil for garnish (optional)
Peel and thinly slice onions. In a large, nonstick or heavy, well seasoned skillet, melt butter. Add onions and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes, until onions are softened and lightly caramelized. (May be made up to two days in advance and refrigerated.)
Preheat oven to 450° F. Brush crusts generously with oil from sundried tomatoes. Divide onions between crusts. Arrange sundried tomato strips, thin slices of goat cheese, PERDUE® SHORT CUTS®, and olives on top of onions. Drizzle with a little more tomato oil.
Place pizzas on baking sheets or directly on oven racks. Bake 10 to 12 minutes, until hot. Serve with a salad of baby greens and sliced fennel.
Serving Size 246g
Servings Per Recipe 6
Amount Per Serving (* % of Daily Value)
Total Fat30g (46%)
Saturated Fat 12g (60%)
Trans Fat 0g
Total Carbohydrate46g (15%)
Dietary Fiber 5g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Mary Guay - Swansea, MA
2/20/2007 2:50:55 PM
Great, My husband loves Pizza and I like one dish meals as well as Pizza. We will use this often in our meal planning
Tammy M Sossong - Lockport, NY
2/10/2007 11:11:02 AM
I was scared too even try it, I am a old-fashioned pizza woman. Boy did this change my mind. I definetly be trying some other recipes, and thanks for taking my blinders of so, now I will be a new recipe 3 or 4 days this week!