KNOT HOT PIZZA

Your favorite thin crust pizza dough (12-inch diameter or 12x6-inch rectangle)
3 Tbsp. horseradish
3 Tbsp. tomato paste
3 Tbsp. extra virgin fruity olive oil, plus 2 Tbsp., divided use
3 yellow onions, thinly sliced and caramelized*
8 long rectangular slices Swiss cheese, each cut in half long ways
2 to 3 tomatoes, not too juicy, sliced into 8 thin slices, then cut in half
Salt to taste

Place oven racks close to the bottom of oven. Preheat oven to 450 to 475 degrees F or as hot as oven can get, at least 20 minutes before baking.

Combine horseradish, tomato paste and 3 Tbsp. olive oil adding a pinch of salt or to taste.

Use pizza pan, following the directions of the manufacturer or a large cookie sheet. If using a cookie sheet, lightly coat with a little olive oil before putting crust on it. Place crust on pan.

Spread all but 2 Tbsp. of horseradish mixture onto the crust and its rim for extra flavor. Place caramelize onions on crust in a knotted pattern that will divide the pizza into 8 sections. Place each half slice of tomato between rows of onions, trying to fill up the rest of the crust with tomatoes. Evenly spread remaining horseradish mixture on top of each tomato slice. Place Swiss cheese long ways overlapping onto each side of tomatoes. Sprinkle top with a bit of salt to taste.

Bake in hot oven, bottom rack for 6–10 minutes, until top is slightly golden and bubbling. Serve hot from oven or room temperature.

*TO CARAMELIZE ONIONS:
Slice them thinly. Heat 1 Tbsp. olive oil in large skillet. Place onions on low heat; add in 1 tsp. of salt, stirring occasionally until onions appear golden brown. Remove from heat.

Servings: 8
Source: The Association for Dressing and Sauces