- 2 small red onions, sliced and separated into rings
- 3 tablespoons olive oil, divided
- 1 tube (13.8 ounces) refrigerated pizza crust
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon garlic powder
- In a large skillet, saute onions in 1 tablespoon oil for 4 minutes; set aside.
- On a greased baking sheet, roll out pizza crust into a 12-in. x 8-in. rectangle. Brush with remaining oil. Sprinkle with the cheeses, rosemary and garlic powder. Top with onions.
- Bake at 425° for 14-16 minutes or until lightly browned. Yield: 6 servings.
Originally published as Red Onion Focaccia in Taste of Home Meals in Minutes Calendar Annual 2004, p11
Reviews for Red Onion Focaccia
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 4, 2014
"I fixed this for game day and it was a huge hit and I needed to make another one and everyone was drooling waiting for it to come out of the oven"