Sweet Onion Balsamic Pizza With Rosemary and Roasted Garlic

Dough

Start with a good standard pizza dough, I like Chris Bianco's Pizza Dough Recipe.

Start the dough and let it rise while you prepare the toppings.

Toppings

1 head garlic
1 large sweet onion (whatever sweet onion is in season- they're available year round now)
1 tbsp fresh rosemary, chopped
1/4 cup prepared ranch dressing
2 tsp olive oil
4-5 tbsp balsamic vinegar
kosher salt
2 cups low fat mozarella cheese


Preparations

Garlic - peel garlic cloves, toss with olive oil with a spinkle of kosher salt. Wrap in a foil packet and bake at 350 degrees for 35 minutes. Set aside.

Sweet Onions - Peel and slice 1 large sweet onion. (I like onions - I use more) Heat a non stick frying pan over low-med heat and add a tablespoon of olive oil. Add the sliced onions and drizzle with the balsamic vinegar. Toss well and let the onions melt down over the next 45-55 minutes, stirring about every 10 minutes. The object is not to fry the onions, but to gently caramelize them in the balsamic vinegar. Depending on your stove top and pan, you may need to turn he heat down to low. During the last few minutes, add the roasted garlic and stir.

At this point, your pizza dough should have doubled and you can roll it out into your pan.

Before I add my toppings, I like to pre-bake my pizza crust for about 5 minutes at 425 degrees.

Remove from the oven and spread the ranch dressing on the crust then top with garlic/onions, rosemary and mozarella cheese.

Bake for another 12-18 minutes until cheese is bubbly and slightly browned.