Balsamic Onion Olive Pizza recipe
Temperature: 550° F
Ingredients
- 1-2 Tbsp cornmeal
- 1 lb. prepared pizza dough
- 1 (14.5 oz) can diced tomatoes, well drained
- 1 cup shredded Ialian cheese blend
- 1 small red onion, thinly sliced
- 3/4 cup sliced California Ripe Olives
- 1/4 cup balsamic vinegar
- 1 oz. arugula
Instructions
Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill.
Sprinkle pizza peel generously with cornmeal.
Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel.
Top evenly with tomatoes, cheese, onions and ripe olives.
Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet.
While pizza is cooking, heat vinegar in a small saucepan over medium-low heat until reduced by half and syrupy.
Drizzle over cooked pizza and sprinkle with arugula.
Cut and serve hot. Makes 1 (14-inch) pizza.
Did You Know?
While most people think pizza originated in Italy, it was actually the Greeks who first baked large, round flatbreads, topped with such items as olive oils, spices, potatoes and other things.
Canadian and American citizens will eat an average 23 pounds of pizza per person, per year.
The largest pizza ever baked was one measuring 37.4 metres (122 feet, 8 inches) in diameter, made in Norwood, South Africa. It included 4500 kg of flour, 90 kg of salt, 1800 kg of cheese and 900 kg of tomato puree.