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Dairy
Easy
50 Minutes
Diets 
Let’s say you’re making pizza for dinner anyway (whether you make or buy dough is up to you). With a gourmet version like this up your sleeve, the kids can have the sauce-and-cheese one and you can serve the adults (and those pesto salmon types of kids) this one and it looks like you put in effort to make a really gourmet-style dinner. This is great as is, or make it more amazing by adding some ricotta.
1 pound raw pizza dough (store-bought or homemade; this is a great pizza dough recipe)
2 tablespoons Tuscanini Olive Oil, plus additional for brushing
2 red onions, thinly sliced
kosher salt or coarse sea salt, for sprinkling
freshly ground black pepper, for sprinkling
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 slices fresh mozzarella cheese
Tuscanini Truffle Oil, for drizzling (either white or black truffle oil is fine)
Preheat oven to 475 degrees Fahrenheit. (If your pizza dough is not already baked, sprinkle a piece of Gefen Parchment Paper with cornmeal. Roll your dough very thinly. Transfer parchment paper to a heavy baking sheet or pizza stone and bake for six minutes.)
Heat two tablespoons olive oil in a sauté pan over medium-low heat. Add onions and sauté until golden, about 12 minutes.
Brush pizza crust with olive oil. Sprinkle with coarse salt, a few grinds of fresh pepper, and fresh garlic. Spread onions on crust.
Tear slices of fresh mozzarella and place around pizza. Drizzle with truffle oil and bake until cheese is melted, about five minutes.
Photo by Chana Rivky Klein
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