Pizza with tomato coulis

This is a healthy pizza that takes advantage of the fact that I’m seeing good looking tomatoes at the produce stand.  You can fix the onions and tomatoes the night before and then assemble the pizza quickly but it doesn’t require much active time making it a good choice for late in the week on a night of a swim meet!  There is even an extra piece for Keith to take for lunch tomorrow!

Pizza with Tomato Coulis and Goat Cheese

  • 1 tsp olive oil
  • 1 sweet onion, sliced thin
  • 2 tsp butter
  • 5 – 6 tomatoes
  • 1 tsp sugar
  • 1 TB balsamic vinegar
  • Prepared pizza crust (I used a Boboli whole wheat crust)
  • 4 oz goat cheese, crumbled
  • Pitted black olives, optional

Heat a nonstick skillet over medium heat and add olive oil.  Cook onions, stirring often until browned (about 10 – 15 minutes).  Set aside.

In same pan, melt butter and add tomatoes and sugar.  Cook, stirring often until most of liquid has cooked off (about 15 – 20 minutes).  Add balsamic vinegar and simmer 3 more minutes.  Set aside.

Spread onion on prepared pizza crust.  Top with tomato coulis on top.  Sprinkle with goat cheese and olives.

Bake at 450 until golden brown and cheese is softened (about 10 minutes).