Thatkid is strange. Well, he's not strange, meaning abnormal, because really I think he's a fairly typical toddler. He makes arbitrary decisions with no basis in fact or reality.
Like his thing with vinegary foods. I made cucumber salad the other day - just cucumbers, vinegar, and sugar. Thatkid loved it. He always does. He loves cucumbers in vinegar. But pickles? Not a chance. Even though pickles are cucumbers in vinegar. And olives? He won't go near them. Won't even try them.
Which poses a problem, since Thatboy and I both love olives. Especially on pizza. This pizza was a problem in our house because it had two things Thatkid dislikes- onions and olives. And he's only recently come to like pepperoni (which he always declared as "too spicy.") Thatboy and I really enjoyed this. I rarely use sweet onions, but they were great on this. The sweetness of caramelized onions without the time consuming caramelizing process. Paired with tangy olives and spicy pepperoni. And while I usually opt to shred my own cheese versus the pre-shedded, this is a pretty good use of it!
Pepperoni, Onion and Olive Pizza
1 lb refrigerator pizza dough
1 Tbsp yellow cornmeal
1/2 cup marinara
1/2 cup thinly sliced sweet onion
1 oz pepperoni slices
10 pitted nicoise olives, halved lengthwise
3/4 cup shredded Italian blend cheese
- Preheat oven to 450. Let dough sit at room temperature for 30 minutes. Sprinkle a baking sheet with cornmeal and roll out dough into a 12 inch circle on the baking sheet.
- Spread sauce evenly over dough, leaving a 1/2 inch border.
- Top with onion, pepperoni, and olives.
- Sprinkle with cheese and bake 17 minutes.