- 1 (10 ounce) container refrigerated pizza dough (such as Pillsbury®)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 large red onion, sliced
- salt and ground black pepper to taste
- 1/2 cup chopped sun-dried tomatoes
- 1 cup crumbled goat cheese
- 1 cup shredded provolone cheese
- 1 tablespoon herbes de Provence
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.
- Bake crust in the preheated oven until slightly cooked, 5 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion; cook and stir until tender, 10 to 15 minutes. Remove from heat; season with salt and black pepper.
- Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.
- Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.
03/25/2018
recipepes.com
Sundried Tomato and Onion Pizza, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
