Please enter the email you’re using for this account.
Dairy
Medium
1 Hour, 30 Minutes
Diets 
Salads with beautiful colors do a lot for a party table but the real crowd-pleaser on the table will be these guys! Save room!
1 (24-pack) package mini frozen pizza crusts (I used Mechy’s)
Tuscanini Marinara Sauce, for spreading
shredded cheese, for sprinkling
Gefen Sliced Olives or other toppings of your choice
2 large onions, sliced about 1/2 inch (1 centimeter) thick
1 cup milk
1 teaspoon vinegar
1 cup flour
1 tablespoon salt
1 teaspoon garlic
1 teaspoon cayenne pepper or chili powder
vegetable, peanut, or canola oil, for frying
Combine the milk and vinegar in a bowl and let sit for about 10 minutes until it begins to curdle. (Alternatively, you can use buttermilk.) Let the sliced onions sit in this mixture for about one hour or up to one day, refrigerated.
Heat oil in a heavy-bottomed saucepan with sides at least three inches (seven and a half centimeters) high.
Combine flour and seasonings in a shallow bowl. Remove onions from the milk and shake off the excess liquid. Toss in small batches in the flour mixture.
Being careful not to overcrowd the pan, fry the onions in hot oil for about two minutes. Remove with a slotted spoon and cool on a cooling rack.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place a mini pizza crust on a work surface. Top with a cooled onion ring. Arrange sauce, cheese, and topping on top.
Bake for approximately 10 minutes, or until cheese starts to bubble and turns golden brown.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
You must be logged in to post a comment.
Make ahead? I bought all the ingredients to make these for yontif only to remember that I don’t have an oven over yontif. Can I make these before shabbos/ yontif and warm them on the stove on yontif. Any other tips?
These can totally be heated on a hot plate!