Onions are essential for lots of dishes but chopping them does have the side effect of making eyes water. Some cooks recommend chilling onions first but the only real way to stop the tears is to wear goggles. Sure, you may look ridiculous but the benefits far outweight the disadvantanges. With googles for instance, you will be able to cut the four onions needed for this delicious pizza recipe with confidence and precision.
This recipe is a great gourmet dish to whip up for family and friends. It serves four and takes 55 minutes to make.
Preparation time 25 mins
Cooking time 30 mins
1 shop-bought 30cm pizza base
1 tbsp olive oil
2 red onions, halved and thinly sliced
2 brown onions, halved and thinly sliced
2 cloves garlic, crushed
½ tsp sugar
3 tbsp tomato pasta sauce
¹/³ cup sliced bocconcini
10 sage leaves
Preheat the oven to 240°C. Spray a baking tray with cooking spray. Position the pizza base on the prepared tray.
Meanwhile heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add the onions and garlic and sprinkle with the sugar. Cover and cook, stirring occasionally, for 7 minutes or until the onions are soft. Uncover and cook, stirring frequently, for 5 minutes or until golden brown. Stir in pepper to taste.
Combine the pasta sauce and the remaining oil in a small bowl. Brush the mixture over the pizza base and spread the onion mixture over the top. Add the bocconcini and the sage leaves. Bake for 10 minutes or until the dough is crisp and the onions are hot.