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Mini Onion Jam Pizzas

Blogger Bree Hester of Baked Bree makes us an elegant appetizer of Mini Onion Jam Pizzas.

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  • Prep Time 1 hr 15 min
  • Total Time 1 hr 30 min
  • Servings 50

Ingredients

Onion Jam

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

Pizzas

2
cans (11 oz each) Pillsbury® refrigerated thin 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 Spoon 1 tablespoon onion jam onto each dough round. Top each with 1 small piece of blue cheese and a few thyme leaves.
  • 4 Bake 10 to 12 minutes or until crusts are golden brown and cheese is melted.
  • 5 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.

EXPERT TIPS

Expert Tips

The onion jam is incredibly versatile. Use in a sandwich, quiche filling, or on a piece of grilled chicken.

The onion jam will keep in an airtight container for 2 weeks in the refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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