Crisp Onion & Zucchini Pizza

http://www.littlebigharvest.com/2015/07/crisp-onion-zucchini-pizza.html


1 lb. pizza dough

2 T. coconut or olive oil

1 medium onion, thinly sliced

1/2 c. Greek yogurt (or ricotta cheese if you have it)

2 T. prepared pesto

1/4 c. grated Parmesan


1. Preheat oven to 450 degrees. Heat the oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized. This can take anywhere from 30 minutes to an hour; usually I end up with onions that still have some glistening white, along with plenty of tan and crisp edges. Turn up heat slightly if it seems to be taking too long.  *Note: onions can be caramelized ahead of time and stored in the fridge if you know you'll be trying this recipe and want to save some time on the night you make it.


2. In a bowl, mix the yogurt or ricotta (or a mix of both ingredients), pesto, and Parmesan.


3. Stretch and shape your pizza dough to the thickness you like (I love to make mine as thin as possible). In a pinch, you could use a ready-made crust like Boboli. Spread the pesto/yogurt mixture over the dough, and then place the zucchini slices on top. Spread the caramelized onions evenly over the top of everything, then bake in your preheated oven for 10-12 minutes.


Enjoy! It will be hard to share!