Anchovies are one of those foods people have very strong feelings about. Everyone seems to either love 'em or loathe 'em. I love them! This pizza, with caramelized onions, tomatoes and fresh mozzarella, allows the anchovies to sing without taking over the entire pizza. The anchovies provide a nice pop of saltiness against the earthy sweetness of the onions.

As you can see from the photo, I really like anchovies. If you aren't such an ardent fan, just use less. The pizza will still be delicious.

Oh, and if you loathe anchovies, substitute a slice or two of cooked, crumbled bacon. This way, you will still get the "salty-sweet" flavor that makes this pizza so delicious!

4 8-inch gluten-free pizza crusts, baked (I like to sprinkle Parmesan cheese over the top of my crust before I bake it.)

Caramelized onions, see recipe below

1/2 cup grape tomatoes, halved

8 ounces fresh mozzarella (If you like more mozzarella, double the amount.)

2 2-ounce tin of flat anchovies

Dried basil

Caramelized Onions

4 medium yellow onions, sliced into 1/4-inch pieces

2-3 Tablespoons olive oil

2 Tablespoons butter

1. In a medium skillet, over medium heat, melt the butter and olive oil.

2. Add the sliced onions. Cook the onions until they soften.
3. Reduce heat to low and cook until onions are very, very soft and dark brown. This will take about 45 minutes. Stir the onions occasionally as they cook.

4. This will take 15-20 minutes. Stir the onions frequently.

For the Pizza

1. Preheat oven to 425 degrees F. 
2. Place crusts on a baking sheet. (I put two crusts each on a half sheet pan.)
3. Top each crust with caramelized onions, tomatoes, fresh mozzarella and anchovies. Sprinkle a little dried basil over the top of each pizza.
4. Bake until cheese is melted. (Fresh mozzarella doesn't really get golden brown.) You just want to melt it.
5. Remove pizzas from oven. Allow to stand for two minutes. Cut into quarters and enjoy! 

Serves Four<