Tapenade Pizza

Makes two 12-inch (30 cm) pizzas

Making pizza dough and sauce from scratch, along with all the toppings, might seem daunting, but nothing beats the fresh taste of hot pizza right out of the oven. These tasty combinations make an excellent lunch or supper, or try it as an appetizer at your next dinner party or social event.

1 recipe Pizza Dough
1 recipe Walnut, Olive, and Sun-Dried Tomato Tapenade
2 onions, sliced and caramelized
1 can (14 ounces/398 mL) artichoke hearts, drained and sliced
1/2 cup (125 mL) roasted garlic, sliced
Extra-virgin olive oil, for drizzling (optional)
1/2 teaspoon (2 mL) fresh thyme leaves, for garnish (optional)
Preheat the oven to 375°F (190°C).

Roll out the pizza dough, cut in half, and spread it to fit two 12-inch (30 cm) round baking trays. Spread half of the tapenade evenly over each of the crusts. Distribute the onions, artichokes, and garlic evenly between the two pizzas. If you like, drizzle a thin line of extra-virgin olive oil along the edge of the unbaked pizza. Bake for 10 to 12 minutes or until the edge and bottoms of crusts are golden brown. Garnish with thyme and serve.

Per 1/3 pizza: calories: 374, protein: 11 g, fat: 9 g, carbohydrate: 65 g (6 g from sugar), dietary fibre: 7 g, calcium: 95 mg, iron: 5 mg, magnesium: 70 mg, phosphorus: 195 mg, potassium: 573 mg, sodium: 737 mg, zinc: 1.3 mg, thiamin: 0.6 mg, riboflavin: 0.5 mg, niacin: 7 mg, vitamin B6: 0.4 mg, folate: 170 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 12 mcg, vitamin C: 16 mg, vitamin E: 0.6 mg, omega-6 fatty acids: 2.4 g, omega-3 fatty acids: 0.5 g