Wednesday, March 11, 2015

Crave Wednesday: Pepperoni, Onion, and Olive Pizza

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
  1. 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.
  2. Spread sauce evenly over dough, leaving a 1/2 inch border.
  3. Top with onion, pepperoni, and olives.
  4. Sprinkle with cheese and bake 17 minutes.

1 comment:

  1. You can't account for taste! I'll take mine without the pepperoni, please!