Prep 5 mins
Cook 30 mins
I make these a lot. I don't like meat on pizza, and I'm not really fond of tomato sauces either, so this is my favorite pizza. The sweetness of the onions is great with the mozzarella and the pesto.
- 3 individual size prepared prebaked pizza crusts
- 1⁄2 cup pesto sauce
- 1 medium onion
- 1⁄2 cup brown sugar
- 3 tablespoons butter
- 1 1⁄2 cups mozzarella cheese, shredded
- olive oil
- Cut onion into thin slices.
- Cook onions in the butter on medium low heat for about 15 minutes.
- Add the sugar and cook for about 5 more minutes.
- Spread each shell with a little olive oil, especially the edges.
- Spread pesto sauce on each pizza shell.
- Top with onions.
- Top with cheese.
- Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.
This is very good! For comparisons sake, I made this on 1 large regular thickness pizza crust. I used about 3/4c of pesto (it could have used a little more), 4 onions, and about 3c cheese. Thanks for the great recipe Miss Erin.....
I made these the other night using a variation on Arugula and Walnut Pesto, doubling the recipe here to make two twelve-inch pizzas. Like another reviewer suggested, I reduced the brown sugar by half, and I think they turned out great. Thanks for posting!
We love pizza in my household and make it every Sunday evening. I made some homemade pesto from the garden basil last Summer, so I've been looking for recipes using pesto this is a tasty keeper Miss Erin!! Like others, I omitted the sugar. I used a very large Vidalia onion carmelized in olive oil. Since I was a kid, we've made the crust with Pillsbury Hot Roll mix. Just follow the directions on the box for an excellent thick or thin crust.