Attention, fans of French onion soup: Here’s a pizza you’re bound to love – Detroit Free Press

Darlene Zimmerman | Henry Ford Health System

I know French Onion Soup Pizza isa weird name,but the onions that arethe main ingredient in todays recipeare prepared similarly to the way you'd prepare them for French onion soup.

The onions are caramelized, meaning they'recooked low and slow until they become a golden brown color, almost silky in texture and surprisingly sweet with just a mild onion flavor. The best onions for caramelizing are sweet onions such as Vidalia, Walla Walla, Bermuda, Sweet Imperial, Oso Sweet, Texas Sweet and Maui.

Onions provide flavor, of course, but they also supply important nutrients such as vitamin C, dietary fiberand a beneficial antioxidant called quercetin. Some studies suggest that quercetin canprotect arteries against cholesterol damage and help prevent blood clots. Other sources of quercetin include citrus fruits, apples, tea and red wine.

Today's vegetable pizza is topped with lightly dressed mixed baby greens. Often called mesclun (MEHS-kluhn) or gourmet salad mix, these dark leafy lettuce greens provide an ample supply of carotenoids. Foods rich in carotenoids may protect against chronic diseases likeheart disease and cancerand may help fend off age-related vision loss, including cataracts and macular degeneration.

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If youre like me and sometimes struggle to get in enough vegetables throughout the day, todays fresh, light and delicious pizza is one way to sneak in a couple of servings.

Adaily dose of vegetables has been linked to a reduced risk of type 2 diabetes, heart disease, obesity and certain cancers.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospitals Heart & Vascular Institute. For questions about todays recipe, call 313-972-1920.

Serves: 6/ Prep time: 15 minutes / Total time: 50 minutes

Pizza:

2 tablespoons cornmeal

1 pound frozen pizza dough, thawed

1 tablespoon tub margarine

1 tablespoon olive oil

5 cups sliced sweet onions (such as Vidalia)

teaspoon dried thyme

teaspoon sugar

tablespoon balsamic vinegar

teaspoon salt

teaspoon black pepper

cup grated Parmesan cheese

Salad:

1 tablespoon balsamic vinegar

tablespoon olive oil

teaspoon Dijon mustard

teaspoon sugar

2 cups mixed baby greens

Dust a large round pizza pan with cornmeal to prevent dough from sticking. Begin stretching dough to a size measuring 13 to 14 inches in diameter, being careful not to tear the dough. Allow the dough to rest while preparing other ingredients.

In a large nonstick skillet over medium-low heat, place margarine, oil, onions and thyme. Cook, stirring often until onions soften and begin to turn golden brown, about 10 minutes. Add sugar and balsamic vinegar and continue to cook 3 to 5 minutes or until liquid has evaporated. Remove skillet from heat and season onions with salt and pepper.

Spread onions evenly over dough and top with cheese. Preheat oven to 425 degrees. Bake pizza 15 to 20 minutes or until crust is golden brown.

To prepare the salad, whisk together vinegar, oil, mustard and sugar. Pour dressing over mixed greens and toss to coat. Place salad greens on top of baked pizza, cut into 6 slices and serve.

Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart.

301 calories (24% from fat), 8 grams fat (2 grams sat. fat, 0 grams trans fat), 49 grams carbohydrates, 11 grams protein, 337 mg sodium, 5 mg cholesterol, 113 mg calcium, 3 grams fiber. Food exchanges:2starch, 2 vegetable, 1 fat.

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Attention, fans of French onion soup: Here's a pizza you're bound to love - Detroit Free Press