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Steps
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.
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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 Facts are not available for this recipe
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