Serves 6
180 min
Easy Pan Pizza With Sun-Dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs
Recipe GLPR309be5b0feb106
A vibrant vegan pan pizza featuring a crispy breadcrumb topping, sweet caramelized onions, tangy sun-dried tomatoes, and briny olives on top of a homemade dough base. This Italian-inspired dish is baked until golden, creating a satisfying crust with contrasting textures and bold Mediterranean flavors.
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Ingredients
1 recipe Square Pan Pizza Dough (prepared and ready to use)
1/4 cup extra-virgin olive oil
2 large onions, finely sliced (about 3 cups)
Kosher salt and freshly ground black pepper to taste
2 cups panko-style vegan breadcrumbs
1 (28-ounce) can whole peeled tomatoes, drained (preferably San Marzano)
1 cup oil-packed sun-dried tomatoes, drained and roughly chopped
3/4 cup pitted olives, roughly chopped
1 handful fresh basil leaves, roughly torn
Directions
Prepare your square pan pizza dough according to your recipe instructions and let it rest at room temperature while you prepare the toppings.
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely sliced onions and sprinkle generously with kosher salt and black pepper.
Cook the onions, stirring occasionally, for 35-40 minutes until they become deeply golden and caramelized. Adjust heat as needed to prevent burning; the goal is slow, even browning. Remove from heat and set aside.
Preheat your oven to 425°F (220°C).
Place the pizza dough in your square baking pan, pressing it gently to fit the pan and reach the edges and corners.
Drain the canned tomatoes well and spread them evenly over the dough as your sauce base. Season lightly with salt and pepper.
Distribute the caramelized onions evenly over the tomato sauce, followed by the chopped sun-dried tomatoes.
Scatter the chopped olives across the pizza, distributing them evenly.
Top the entire pizza with the panko-style vegan breadcrumbs, sprinkling them generously and evenly to create a breadcrumb crust across the surface.
Bake in the preheated oven for 25-30 minutes until the breadcrumb topping is golden brown and crispy, and the dough edges are set and lightly browned.
Remove from the oven and allow to cool for 5 minutes. Top with fresh torn basil leaves just before serving.
Slice into 6 portions and serve warm.
