Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan) Recipe

Name: Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan) Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 180 min
Yield: 6
Ingredients: 1 recipe Square Pan Pizza Dough Recipe; 1/4 cup extra-virgin olive oil; 2 large onions, finely sliced (about 3 cups); Kosher salt and freshly ground black pepper; 2 cups panko-style vegan breadcrumbs; 1 (28-ounce can) whole peeled tomatoes, preferably San Marzano, drained; 1 cup oil-packed sun dried tomatoes, drained, roughly chopped; 3/4 cup pitted olives, roughly chopped; 1 handful roughly torn basil leaves

The Pizza Lab: How To Make Vegan Pizzas That Really Work

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan) Recipe

Prep 40 mins

Cook 20 mins

Active 90 mins

Rising Time 2 hrs

Total 3 hrs

Serves 4 to 6 servings

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1 oz Square Pan Pizza Dough Recipe
1/4 cup extra virgin olive oil
2 large onions, finely sliced (about 3 cups)
1/4 tsp kosher salt and freshly ground black pepper
2 cups panko-style vegan breadcrumbs
1 (28 ounces can) whole peeled tomatoes, preferably San Marzano, drained
1 cup oil packed sun dried tomatoes, drained, roughly chopped
3/4 cup pitted olives, roughly chopped
1 handful roughly torn basil leaves

Complete Square Pan Pizza Dough Recipe through step 3, adjust oven rack to center position and preheating oven to 500°F about 1 hour before baking. While dough rises, heat 2 tablespoons olive oil and onions in a heavy-bottomed Dutch oven or saucepan over medium-high heat. Season to taste with salt. Cook, stirring occasionally, until onions are starting to brown and a caramelized patina is left on the bottom of the pan, about 10 minutes. Add 2 tablespoons water and cook, scraping up browned bits. Repeat process 3 more times, cooking onions while stirring until caramelized patina builds up, then scraping it off with water. After fourth time, season onions to taste with salt and pepper and transfer to a small bowl.
Combine panko with remaining 2 tablespoons olive oil, season to taste with salt and pepper, and toss to combine.
Transfer drained tomatoes to a medium bowl. Crush tomatoes through fingertips until no pieces larger than 1/4-inch remain. Season to taste with salt.
Once pizza dough has filled out pan, spread tomatoes evenly over surface (you may not need them all). Add chopped sun-dried tomatoes and olives, followed by caramelized onions. Add breadcrumbs and evenly coat surface. Bake until breadcrumbs are an even golden brown and bottom of pizza is browned and crisp, 15 to 20 minutes total. Remove from oven, sprinkle with torn basil, cut into squares, and serve.

Special equipment

Stand mixer, 13- by 18-inch rimmed baking sheet

This Recipe Appears In

The Pizza Lab: How To Make Vegan Pizzas That Really Work

Nutrition Facts (per serving)
335	Calories
16g	Fat
43g	Carbs
8g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	335
% Daily Value*
Total Fat 16g	20%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 511mg	22%
Total Carbohydrate 43g	16%
Dietary Fiber 6g	20%
Total Sugars 8g
Protein 8g
Vitamin C 39mg	196%
Calcium 113mg	9%
Iron 3mg	19%
Potassium 748mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.