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Mini Onion Jam Pizzas
Mini Onion Jam Pizzas
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Whip up bite-sized delights using Pillsbury™ Thin Crust Pizza Crust - a must-have for your next party!
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
Instructions:
  • In a Dutch oven, warm 1/2 cup of oil over medium heat. Sauté onions for 15 minutes until translucent. Stir in brown sugar, wine, and vinegar. Cook on medium-low heat for 30-40 minutes until onions are caramelized. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Allow it to cool.
  • Preheat oven to 400°F. Roll out both cans of dough on a lightly floured surface. Use a 2 1/2-inch round cutter to create 50 rounds. Transfer rounds to an ungreased cookie sheet.
  • Spread a generous spoonful of onion jam on each circle of dough. Add a small piece of blue cheese and a sprinkle of fresh thyme leaves to each one.
  • Bake for 10 to 12 minutes, until the crust is golden brown and the cheese is melted.
  • To serve, top each warm pizza with fresh arugula leaves and delicate shavings of Parmesan cheese using a vegetable peeler. Drizzle 3 tablespoons of olive oil over the pizzas, then sprinkle with sea salt and freshly ground pepper. Serve immediately.

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