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

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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.