1 Tbsp. chopped fresh thyme (or 1 tsp. dried thyme)
1/4 tsp. ground allspice
Salt and pepper to taste
1/4 cup olive oil
1/2 cup pitted black olives, sliced
1 cup grated Romano cheese
1 pizza dough round
1/2 cup sliced sun-dried tomatoes
In large skillet, cook onions, thyme, allspice, salt and pepper in olive oil at moderate heat until juices are released. Keep cooking, stirring occasionally, until onions are lightly browned, about 30 minutes. Cool to room temperature.
Preheat oven to 425?F. Spread onions over dough round, leaving 1-inch border all around. Sprinkle with olives and cheese and bake 15 minutes or until browned and bubbling. Just before serving, sprinkle pizza with sun-dried tomatoes.
Makes 8 servings.
Chef's Tip: Brush border of pizza with olive oil for shiny brown crust.