In a large skillet, cook the onions, thyme, allspice, salt and pepper in the olive oil at moderate heat until the juices are released. Keep cooking, stirring occasionally, until the onions are lightly browned, about 30 minutes. Cool to room temperature.
Preheat the oven to 425 degrees. Spread the onions over the dough round, leaving a 1-inch border all around. Sprinkle with olives and cheese and bake 15 minutes or until browned and bubbling. Just before serving, sprinkle the pizza with the sun-dried tomatoes.
Yield: Serves 8
Chef’s Tip: Brush the border of the pizza with olive oil for a shiny brown crust.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.