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MAKES 6 SERVINGS

1 large sweet onion, halved and sliced

1 tablespoon olive oil

1 teaspoon original Tabasco (hot pepper sauce), divided

Cornmeal or flour

1 pound prepared pizza dough (see note)

1 cup pitted black olives (such as kalamata), sliced

2 teaspoons fresh chopped rosemary or ½ teaspoon dried rosemary

1 cup shredded Italian cheese blend (mozzarella, provolone, Romano, Parmesan)

In a large skillet, cook onion in olive oil over medium heat until lightly browned (about 10 minutes), stirring occasionally. Stir in ½ teaspoon Tabasco.

Preheat oven to 400 degrees. Sprinkle work surface with cornmeal or flour. With hands, spread or flatten pizza dough into a 10- to 12-inch free-form circle, 1/4-inch thick. Place on pizza pan or large cookie sheet. Brush dough with remaining ½ teaspoon Tabasco. Top with onions, olives and rosemary; sprinkle with cheese.

Place on lower rack of oven. Bake 12 minutes or until crust is golden brown and cheese is melted.

Note: Pizza dough can be refrigerated dough from a grocery store, ready-made crust or fresh pizza dough from a pizzeria. Or substitute a loaf of French bread, sliced crosswise.

Tabasco

Nutrition facts per serving: 389 calories, 20 g fat, 6 g saturated fat, 13 mg cholesterol, 43 g carbohydrates, 10 g protein, 1,248 mg sodium, 3 g fiber