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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (143g) Recipe makes 3 servings The following items or measurements are not included below: individual size prepared prebaked pizza crusts 1/2 cup pesto sauce |
||
| Calories 423 | ||
| Calories from Fat 216 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.1g | 37% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 448mg | 18% | |
| Potassium 225mg | 6% | |
| Total Carbohydrate 40.6g | 13% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 37.4g | ||
| Protein 12.9g | 25% | |
Caramelized Onion Pizza's
SERVES 3 , 3 small pizzas
Ingredients
- 3 individual size prepared prebaked pizza crusts
- 1/2 cup pesto sauce
- 1 medium onion
- 1/2 cup brown sugar
- 3 tablespoons butter
- 1 1/2 cups mozzarella cheese, shredded
- olive oil
Directions
1
Cut onion into thin slices.2
Cook onions in the butter on medium low heat for about 15 minutes.3
Add the sugar and cook for about 5 more minutes.4
Spread each shell with a little olive oil, especially the edges.5
Spread pesto sauce on each pizza shell.6
Top with onions.7
Top with cheese.8
Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish > Pizza
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef-Boy-I-Be Illinois
On Dec 27, 2007
We love pizza in my household and make it every Sunday evening. I made some homemade pesto from the garden basil last Summer, so I've been looking for recipes using pesto this is a tasty keeper Miss Erin!! Like others, I omitted the sugar. I used a very large Vidalia onion carmelized in olive oil. Since I was a kid, we've made the crust with Pillsbury Hot Roll mix. Just follow the directions on the box for an excellent thick or thin crust.
From: lucid501
On Jul 16, 2007
Wow! These are soooooo tasty, quick, and easy! I used sun-dried tomato pesto and a vidalia onion. I did find them to be extra-extra-cheesy, but that will be easily fixed next time. I am going to try freezing one and see how it reheats--if it goes well, I will have these in my freezer from now on for a quick meal. Made for ZWT 3 Zingo game. Thanks for posting! Edited to add that I just ate the one from the freezer and it was just as good as the day I made it! I thawed partially in the microwave, and then popped in the toaster oven until hot, but I probably could have just baked it from frozen. I will definitely be making more of these for my freezer!
From: Stardustannie
On Jul 9, 2007
This was really tasty! I changed the ingredient amounts...I used 2 onions and only 1/2 the sugar. I will skip the sugar altogether next time as I found it a little sweet. I topped mine on a Chappati Bread Round. Reviewed for ZWT3
From: Mme Melissa
On Jul 8, 2007
An outstanding pizza, very different from what we have normally...just loved it!
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