Roasted Vegetable Pizza with Caramelized Onion Sauce
 
Ingredients
  • 6 large red onions, peeled and sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 1 teaspoon agave nectar
  • 1 teaspoon salt
  • assorted vegetables for roasting (I used squash, eggplants and peppers)
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • pizza dough
  • cornmeal for dusting
  • mozzarella cheese (fresh is best but shredded packaged can also be used)
Instructions
  1. Heat butter and olive oil in a heavy skillet over medium high heat. Add onions and cook for about half hour, stirring frequently, until browned and caramelized. Stir in balsamic vinegar, agave and salt. Transfer onion mixture to a food processor and process until smooth.
  2. Heat oven to 450. Slice vegetables and toss with olive oil, salt and pepper. Add vegetables to foil lined and sprayed baking sheet. Roast for about 30 minutes or until soft and starting to brown.
  3. Preheat pizza stone for about 45 minutes at 450 before cooking pizza. Dust cornmeal on heated pizza stone. Roll out pizza dough and transfer to heated pizza stone. Spread onion mixture on dough and sprinkle with roasted vegetables. Top with mozzarella and cook for about 15 minutes until dough is crispy and cheese starting to brown and bubbling.
Notes
The onion mixture will make enough for two pizzas and leave some left over.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/08/roasted-vegetable-pizza-with-caramelized-onion-sauce/