Stroot's red onion pizza satisfies with a hint of feta and caramelized onions sweetened with maple syrup and balsamic vinegar. Stroot follows the quick saute with a sprinkling of balsamic vinegar and black pepper. To keep oil usage at a minimum, Stroot uses a spray bottle filled with olive oil to spritz the pan before sauteing vegetables or greens. And as a final step, he sprays the top of the fully assembled pizza just before it goes into the oven. When dietary restrictions ban cheese altogether, Stroot compensates by adding extra topping after the pizza comes out of the oven.
Pizza is infinitely adaptable, a trait that serves it well.
At California Pizza Kitchen, servers take such orders in stride. Combine 1 Tbsp. Lightly coat both sides of eggplant slices with mixture. Discard outside skin-covered slices. Shape pizza dough into 2 9-in. rounds.