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  • Serves4
  • Prep time20 mins
  • Cook time45 mins
  • Timeout5 mins
  • FreezingFreezes well

Capsule vidéo


  • 1 pizza dough
Onion confit
  • 6 cups red onion, minced
  • 2 tablespoons of sugar
  • 1 tablespoon of butter
  • Salt & pepper, as preferred
  • 1/2 cup of water
  • 4 thyme twigs, leaves
  • 1 teaspoon of rosemary, chopped
  • 2 or 3 fresh tomatoes, sliced
  • Salt & pepper, as preferred
  • 1/2 cup of Kalamata olives, pitted
  • 1/4 cup of goat cheese, crumbled


  1. Brown the onions in a large pan over medium heat along with the onion, sugar and butter for 20 minutes, while not stirring the onions much to brown them well. Season
  2. Pour the water and herbs then simmer over low heat for 10 minutes or until the liquid is completely evaporated.
  3. Spread the pizza dough until it’s 14″ wide. Lay the dough onto a pre-greased baking sheet.
  4. Spread the onion confit onto the whole pizza dough. Topp with fresh tomato slices then season. Add the olives and goat cheese.
  5. Cook at the center of the oven at 450 °F for 15 minutes if the dough in uncooked and at 400°F for 8 minutes if it’s pre-cooked.
  6. Slice then serve.
Recipe published on August 19, 2018