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Caramelized Red Onion and Fig Pizza



Photo: Thinkstock.com/SMarina


Most of us don't get enough fresh fruits, vegetables or whole grains in our diets. Recipes like this one help you brighten up your plate in a fun, easy way. For more great ideas on making delicious pizza at home, check out these eight tips from Food & Nutrition.


Caramelized Red Onion and Fig Pizza 

Makes one 10-inch pizza

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ medium red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound whole-wheat, room-temperature pizza dough
  • ½ cup crumbled feta cheese
  • 1 cup shredded mozzarella
  • ½ cup chopped dried mission figs
  • ¼ cup chopped walnuts
  • ¼ teaspoon dried oregano

Directions

  1. Preheat oven to 500°F. Place a pizza stone or rimmed baking sheet in the oven.
  2. In a sauté pan, heat oil over medium heat. Add onion and cook for 12 minutes, until translucent. Add vinegar, salt and pepper and stir, cooking for more 5 minutes. Turn off heat and set aside.
  3. Roll out dough between two pieces of parchment paper to a diameter of 10 inches. Remove top sheet of parchment paper and cover dough evenly with cheeses, figs, walnuts, onions and oregano.
  4. Reduce oven temperature to 450°F and transfer the pizza, on parchment paper, to the pizza stone or baking sheet. Bake for 12 minutes, until cheese is golden and crust is crisp. Let rest for 5 minutes before slicing into 8 wedges and serving.

Note: If you have sensitive eyes like mine, try putting the red onion in the freezer for 15 to 20 minutes before slicing.


Frances Largeman-Roth, RDN, is a New York Times bestselling author and nationally recognized health expert who writes for Parents, BabyCenter, Today.com and Cooking Light. Connect with her on her website and through TwitterInstagram and YouTube.

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Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

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