Provençal Onion Pizza - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Sweet, salty, and savory: it’s everything you need in a pizza. Made with a whole wheat crust, it’s a more nutritious way to indulge your craving for pizza.


  • 3 Tbsp. olive oil, divided
  • 2 lbs. sweet onions, finely chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp. thyme
  • Pepper to taste
  • 1 Tbsp. capers, drained and mashed
  • ½ recipe Whole Wheat Pizza Dough
  • 12 anchovy fillets, rinsed and chopped
  • 12 Kalamata olives, chopped


  1. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-low heat. Add the onions and stir until they begin to soften (3-4 minutes).
  2. Add garlic, bay leaf, thyme, and pepper. Stir everything together, turn the heat to low, cover and cook until the onions become a golden brown purée (45 minutes). Stir often, adding water as needed to prevent sticking.
  3. Remove bay leaf and stir in the capers. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
  4. Preheat the oven to 450ºF.
  5. Roll out the pizza dough and place on a 12″ or 14″ pizza pan or large baking sheet. Brush the remaining tablespoon of oil over the bottom but not the edge of the crust. Spread the onions over the crust in an even layer. Top with anchovies and olives. Bake until crust is starting to brown (15-20 minutes).
Nutritional analysis per serving: Calories 525; Total Fat 23g (29% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 14mg (5% DV); Sodium 1405mg (61% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 7g (25% DV); Total Sugars 16g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 15% DV; Manganese 70% DV; Selenium 70% DV; Niacin 60% DV.
Recipe by Guiding Stars at
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