• Recipes
• Pastry
• Pizza
• Red onion and rosemary pizza

This simple marinated red onion mixture is something my dad would throw together and combine with multitudes of goodies. The best of which was when he’d toss left over steak with the onions and let it come to room temperature then serve it as his appetizer/salad for dinner (awesome recipe but I couldn’t get it down to five ingredients without sacrificing salt or pepper, which is critical to the final flavor). Other times, I’d watch him simply top crusty bread and eat it during dinner. That image stuck in my head and now that I’m a big boy, I use the mixture for a simple pizza served as an appetizer/finger food for parties. Through various iterations, I found that I like it best when the onions are sliced very thin, which gives a milder finished product. A thicker sliced onion retains too much of the rawness and bite. <br />The following recipe uses a store-bought ready-made crust (I prefer Boboli). You can use any other brand of crust … or your own pizza dough or store-bought pizza/bread dough and make a focaccia instead. A web search will bring up loads of red onion focaccia recipes (but they all tell you to caramelize or otherwise brown the onions; very tasty, but a very different end result). But this ready-made crust method is stupid easy and keeps it in the pizza realm vs. a bready focaccia. <br />

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