Ingredients
1/2
cup olive oil
2
lb red onions, thinly sliced
1
tablespoon packed brown sugar
1/2
cup red wine
2
tablespoons balsamic vinegar
1
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
cans (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
chunk (4 oz) blue cheese
3
sprigs fresh thyme leaves
2
cups baby arugula
1
wedge (2 oz) Parmesan cheese
3
tablespoons olive oil
1
teaspoon coarse sea salt
1
teaspoon freshly ground black pepper
Preparation
In Dutch oven, heat 1/2 cup oil over medium heat. Add onions; cook 15 minutes, stirring occasionally, until translucent. Add brown sugar, wine and vinegar. Reduce heat to medium-low. Cook 30 to 40 minutes, stirring occasionally, until onions are caramelized. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Set aside to cool.
Heat oven to 400°F. Unroll both cans of dough onto lightly floured cutting board. Using 2 1/2-inch round cutter, cut dough into 50 rounds; place on ungreased cookie sheet.
Spoon 1 tablespoon onion jam onto each dough round. Top each with 1 small piece of blue cheese and a few thyme leaves.
Bake 10 to 12 minutes or until crusts are golden brown and cheese is melted.
To serve, garnish each warm pizza with a few arugula leaves. Using vegetable peeler, add a few shavings of Parmesan cheese to top of each. Drizzle pizzas with 3 tablespoons olive oil. Sprinkle each with sea salt and freshly ground pepper. Serve immediately.
