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Mini Onion Jam Pizzas

Bree Hester
Updated Apr 28, 2021
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Pillsbury™ Thin Crust Pizza Crust is the easy-fix secret to making these irresistible single-bite delicacies, perfect for your next cocktail gathering.

Mini Onion Jam Pizzas

  • Prep Time 1 hr 15 min
  • Total 1 hr 30 min
  • Servings 50
  • Ingredients 15
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Ingredients

Onion Jam

  • 1/2 cup olive oil
  • 2 lb red onions, thinly sliced
  • 1 tablespoon packed brown sugar
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Pizzas

  • 2 cans (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 chunk (4 oz) blue cheese
  • 3 sprigs fresh thyme leaves
  • 2 cups baby arugula
  • 1 wedge (2 oz) Parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper

Instructions

  • Step 
    1
    In Dutch oven, heat 1/2 cup oil over medium heat. Add onions; cook 15 minutes, stirring occasionally, until translucent. Add brown sugar, wine and vinegar. Reduce heat to medium-low. Cook 30 to 40 minutes, stirring occasionally, until onions are caramelized. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Set aside to cool.
  • Step 
    2
    Heat oven to 400°F. Unroll both cans of dough onto lightly floured cutting board. Using 2 1/2-inch round cutter, cut dough into 50 rounds; place on ungreased cookie sheet.
  • Step 
    3
    Spoon 1 tablespoon onion jam onto each dough round. Top each with 1 small piece of blue cheese and a few thyme leaves.
  • Step 
    4
    Bake 10 to 12 minutes or until crusts are golden brown and cheese is melted.
  • Step 
    5
    To serve, garnish each warm pizza with a few arugula leaves. Using vegetable peeler, add a few shavings of Parmesan cheese to top of each. Drizzle pizzas with 3 tablespoons olive oil. Sprinkle each with sea salt and freshly ground pepper. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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