Pizza with Tomatoes, Onions and Olives
- Pizza Dough
- 4 or 5 ripe tomatoes
- Coarse salt
- 1 medium red onion or 4 shallots, chopped
- 20 black olives, kalamata or oil-cured, pitted and chopped
- Extra virgin olive oil as needed
Instructions:
This is a very simple to prepare pizza recipe that is definitely worth the effort.
- Preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Then pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
- Core the tomatoes (cut a cone-shaped wedge out of the stem end), then cut them in half horizontally. Gently squeeze out the liquid and shake out most of the seeds, then slice the tomatoes as thinly as possible. Salt them lightly and let them sit for at least 10 minutes, then drain off any excess liquid.
- Top with tomatoes, onions, olives, and a little olive oil, and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, depending on the oven heat, or until nicely browned.