2 large yellow or white onions, halved lengthwise and sliced into thin half moons
Extra virgin olive oil
1 pizza crust, store bought or home made
1 large red or orange bell pepper, sliced thinly
1/4 c. kalamata olives, sliced
1/4 c. sun dried tomatoes
1 Tbsp. capers, drained (optional)
1/4 c. fresh basil, sliced into thin ribbons
1) Heat about 1 Tbsp. of olive oil in a large skillet over medium-high heat and add the onions and about 1 tsp. of sea salt (just a large pinch). Toss the onions around to coat in the oil and then leave them alone for about 5-7 minutes until they just start to brown, then turn the heat down to medium. Give them another toss in the pan and then let them sit again for another 5 minutes. Keep stirring them occasionally until they start to become mostly brown and then stir them constantly until they are completely brown and caramelized making sure they don't burn. This usually takes 12-17 minutes.
2) Spread the onions onto the pizza crust. Add a little more olive oil to the pan and saute the bell peppers for about 5-7 minutes, until just soft. Arrange the peppers atop the onions.
3) Arrange the olives, sun dried tomatoes and capers over the peppers and then bake the pizza according to the directions for the crust you are using.
4) When the pizza is done baking sprinkle the fresh basil over the top and serve.
-Spread a little vegan pesto or sun-dried tomato tapenade over the crust before adding the onions.
-Add a little truffle oil or thinly sliced garlic as you caramelize the onions.
This pizza is equally good served hot or at room temperature.