Caramelized Onion & Arugula Pizza
Prep Time: 45 min(s)
Total Time: 1 hour(s) 15 min(s) (incl. cooling)
Servings: 16
Caramelized Onion & Arugula Pizza
Prep Time: 45 min(s)
Total Time: 1 hour(s) 15 min(s) (incl. cooling)
Servings: 16
LET’S MAKE IT
- Cook onions in butter in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.
- Heat oven to 450ºF. Press pizza dough onto bottom of 15x10-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions. Bake on bottom oven rack 15 min. or until crust is golden brown.
- Top with cheese; bake 2 to 3 min. or until melted. Top with arugula and pine nuts.
Nutrition info
(Per Serving) 230 calories, 8g total fat, 3g saturated fat, 0g trans fat, 10mg cholesterol, 360mg sodium, 31g carbohydrate, 2g dietary fiber, 3g sugars, 7g protein, 0%DV vitamin D, 6%DV calcium, 10%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
WHAT YOU NEED
- 1 Tbsp. butter
- 2 large red onions, thinly sliced
- 1/2 cup balsamic vinaigrette dressing
- 1 tsp. finely chopped fresh rosemary
- 1 lb. refrigerated pizza dough
- 1 pkg. (7 oz.) CRACKER BARREL Vermont Sharp Cheddar, shredded
- 1 cup baby arugula
- 1/4 cup pine nuts, toasted
Caramelized Onion & Arugula Pizza
Prep Time: 45 min(s)
Total Time: 1 hour(s) 15 min(s) (incl. cooling)
Servings: 16
Caramelized Onion & Arugula Pizza
Prep Time: 45 min(s)
Total Time: 1 hour(s) 15 min(s) (incl. cooling)
Servings: 16
WHAT YOU NEED
- 1 Tbsp. butter
- 2 large red onions, thinly sliced
- 1/2 cup balsamic vinaigrette dressing
- 1 tsp. finely chopped fresh rosemary
- 1 lb. refrigerated pizza dough
- 1 pkg. (7 oz.) CRACKER BARREL Vermont Sharp Cheddar, shredded
- 1 cup baby arugula
- 1/4 cup pine nuts, toasted
LET’S MAKE IT
- Cook onions in butter in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.
- Heat oven to 450ºF. Press pizza dough onto bottom of 15x10-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions. Bake on bottom oven rack 15 min. or until crust is golden brown.
- Top with cheese; bake 2 to 3 min. or until melted. Top with arugula and pine nuts.
Nutrition info
(Per Serving) 230 calories, 8g total fat, 3g saturated fat, 0g trans fat, 10mg cholesterol, 360mg sodium, 31g carbohydrate, 2g dietary fiber, 3g sugars, 7g protein, 0%DV vitamin D, 6%DV calcium, 10%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.