This recipe is a family one, and it could not be any more simple or flavorful. It's actually so easy to make that I almost convinced myself it wasn't worthy of its own post. Luckily I talked myself out of that–some things are just too good not to share. A cross between a focaccia bread and a thin crust pizza, every slice is the perfect combination of salty and sweet. Just make sure you have enough patience to let the onions caramelize and the dough crisp up–and try not to eat the entire pie at once.
1 pizza dough (my recipe here)
2-3 onions (depending on size), thinly sliced
1-2 teaspoons of chopped rosemary (or, to taste)
Olive oil, as needed to coat
Sea salt and black pepper, to taste
1. Generously coat pan with olive oil. Heat and add onions. Cook, stirring frequently and adding more olive oil as needed to prevent burning, until onions are soft and brown.
2. Season caramelized onions with rosemary, salt, and pepper. Set aside.
3. Preheat oven to 375 degrees. Stretch pizza dough to cover a pizza tray (dough should be thin). Evenly spread onions and their cooking oil over surface. Adjust seasoning as desired.
4. Bake until dough crisps, about 15-25 minutes.