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 Ingredients:
- 2 tbsp. olive oil
- 1 large red onion, halves lengthwise and thinly sliced (about 2 cups)
- 1 tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 tbsp. cornmeal
- 1 10 to 13.8 oz. package refridgerated pizza dough
- 8 oz. Gouda or Edam cheese, shredded (2 cups)
Directions:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onion. Cook until onion is tender but not brown, stirring often (5 to 7 minutes). Remove from heat. Stir in thyme, salt and black pepper; set aside.
- Grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8 inch rectangle on the baking sheet. Brush pizza dough with remaining 1 tablespoon oil. Sprinkle pizza dough with cheese to within 1/2 inch of edges. Spoon onion mixture over the cheese.
- Bake, uncovered, in a 400 degree F. oven for 12 to 15 minutes or until crust is golden. Cut into 12 pieces. Makes 12 appetizers.
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