At the end of the month, budget-friendly meals are extra helpful, and at the end of the semester, quick-and-easy dishes are essential. This pizza fits both requirements, especially if you start with prepared pizza dough.
(If you’re local, Company Shops stocks Weaver Street Market pizza dough in the frozen foods section.)
Preheat oven to 450.
Slice half a yellow onion and separate the slices into rings. Saute the onion with 1 Tbsp olive oil and 1 Tbsp butter over medium heat until lightly browned. Add 3 cloves of garlic, finely minced, and saute for another minute.
Chop your favorite mixture of herbs. I used parsley, sage, and chives, which are all still growing in my kitchen garden. For a 10-inch pizza, ~1/8 cup of coarsely chopped herbs is sufficient.
While the onions cook, form prepared pizza dough into a 10-inch round and let rest for 10 minutes. Prebake the crust for 10 minutes. Then spread the sauteed onions over the crust, sprinkle the herbs across the pizza, and top with 1 cup of shredded mozzarella and parmesan blend.
Bake pizza for an additional 10 minutes, or until cheese has browned. Let the pizza stand for a minute or two before slicing and serving.