Caramelized Onion and Sun-Dried Tomato Pizza
"Pizzas are one of my favorite things to make because the possibilities are endless. This is one I created that I thought turned out especially well, so I'm posting it now for others to try!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
White Sauce
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 -2 tablespoon basil pesto
- 3 tablespoons flour
- 1 cup milk
-
Remaining Pizza Ingredients
- 1 1⁄2 cups thinly sliced onions
- 1⁄4 cup chopped sun-dried tomato
- red pepper flakes
- 1 cup mozzarella cheese
- 1 prebaked pizza crust
directions
- In a skillet, saute onions in a little olive oil over medium heat until they have caramelized. This should take about 10 minutes. Set aside.
- For the white sauce, melt butter in saucepan. Add garlic and cook 1 minute. Sprinkle flour over top, then slowly whisk in milk. Add pesto, and season with salt and pepper. Stir until thickened.
- Preheat oven to 400.
- Spread sauce over pizza crust. Scatter caramelized onions and sun-dried tomatoes over top. Sprinkle with mozzarella cheese and red pepper flakes.
- Bake 10-15 minutes until cheese is melted and lightly browned.
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RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
