- 1 Cali’flour Plain Pizza Crust
- 1 tablespoon extra-virgin olive oil, plus an additional 2 teaspoons for serving, if desired
- 1 small yellow or white onion, thinly sliced
- 1/4 teaspoon fine sea salt or table salt, plus more as needed
- 1/4 teaspoon finely ground black pepper, plus more as needed
- 1 tablespoon honey
- 2 tablespoons blend of chopped fresh herbs, such as basil, oregano, rosemary and/or thyme (or 2 teaspoons dry), plus more for serving, if desired
- 2 cloves garlic, minced or finely grated or 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 3/4 pint multicolored cherry tomatoes, halved
- 1 large tomato, cut into 1/4-inch slices
- 1 tablespoon grated Parmesan cheese
- 8 ounces burrata cheese, broken into pieces
1. Cook pizza crust per directions on packaging.
2. In a skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the onion, 1/4 teaspoon of salt and pepper and cook, stirring frequently, until the onions are golden brown, about 10 minutes. If the onions begin to burn, reduce the heat and add a little water, 1 tablespoon at a time.
3. While the onions are cooking, in a large bowl, combine the honey, herbs, garlic, cayenne pepper and a light sprinkling of salt, and stir to combine. Add the cherry tomatoes and the slices of tomato. Gently toss to coat.
4. Scatter the browned onions and grated Parmesan over, then arrange the tomatoes on top in a single layer. Scoop any stray herbs and garlic from the bowl and add to the pizza, leaving behind any accumulated juices. Discard the juices.
5. Bake for 3 - 5 minutes, or until the crust is browned. Scatter the burrata and additional fresh herbs, if using, over the hot pizza, drizzle with the remaining 2 teaspoons of olive oil, if using. Slice and serve.
Adapted from: https://www.washingtonpost.com/food/2021/07/27/summer-tomato-pizza-pizza/