1tablespoonextra-virgin olive oil or infused garlic oil
1medium onionquartered and thinly sliced
4 to 6clovesgarlicminced
One good-quality 12- to 14-ounce pizza crust
3 to 4medium flavorful tomatoessliced about ¼ inch thick (try a combination of tomatoes, including yellow, red, and heirloom)
¼cupthinly sliced pitted briny black olivessuch as Kalamata
Freshly ground pepper to taste
Dried hot red pepper flakes to tasteoptional
¼ to ½loosely packed cup sliced fresh basil leavesto taste
Preheat the oven to 425º F.
Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until golden. Add the garlic and continue to sauté until the onion is lightly browned.
Place the crust on a pizza stone or baking sheet. Spread evenly with the onion and garlic mixture. Arrange the tomatoes in concentric circles over the surface. Sprinkle the olives over them, followed by pepper and the optional red pepper flakes.
Bake for 10 minutes, or until the bottom of the crust is golden. Remove from the oven, then scatter the basil over the surface.Let stand for a minute or two, then cut into 6 wedges and serve.
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