Caramelized Onion Pizzas

Caramelized Onion Pizzas

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Serves: 3,Yield: 3small pizzas
  • About This Recipe

    “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.”


  • 3individual size prepared prebaked pizza crusts
  • 1/2 cuppesto sauce
  • 1mediumonion
  • 1/2 cupbrown sugar
  • 3tablespoonsbutter
  • 1 1/2 cupsmozzarella cheese, shredded
  • olive oil
  • Directions

  • 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.
  • Reviews

  • “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 Recipe #157831, 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.”

  • “Wow! These are soooooo tasty, quick, and easy! I used sun-dried tomato pesto and a vidalia onion. I did find them to be extra-extra-cheesy, but that will be easily fixed next time. I am going to try freezing one and see how it reheats–if it goes well, I will have these in my freezer from now on for a quick meal. Made for ZWT 3 Zingo game. Thanks for posting! Edited to add that I just ate the one from the freezer and it was just as good as the day I made it! I thawed partially in the microwave, and then popped in the toaster oven until hot, but I probably could have just baked it from frozen. I will definitely be making more of these for my freezer!”

  • “This was really tasty! I changed the ingredient amounts…I used 2 onions and only 1/2 the sugar. I will skip the sugar altogether next time as I found it a little sweet. I topped mine on a Chappati Bread Round. Reviewed for ZWT3”

  • “An outstanding pizza, very different from what we have normally…just loved it!”

  • “Ok, so I don’t really like meat on my pizza either.I don’t exactly like the red sauces either.So this is pizza was right up my alley…..It takes things I already like and puts them together to make something to love.Thanks for sharing with us! ZWT 3”

  • “OH this was GOOD! I used a home-made pizza crust – and it was one large one, instead of three individual ones. Everything else was as stated – and this was DELICIOUS! Made for ZWT3 – but this will be a firm favourite on our menu now! Thanks Erin!”

  • “What a superior combination for a pizza!I used my homemade super thin crust, a bit less butter and sugar (very sweet onions) and homemade pesto–once a basil pesto, second time a cilantro pesto.Delicious!This will become a regular feature on the nights we make pizza!Thanks, Erin.”

  • “I made these for lunch because Chef Kate gave them such high marks in the Sassy Saucepan today.I had to cheat and use sliced bread (because I didn’t have the patience to make crust or go to the store).But the flavor was just a good as Chef Kate said and even better than I imagined!I now have a new favorite pizza recipe and I can’t wait to impress all of the family with this Pizza, which has more SASS than should be allowed!Thanks, Erin…and thanks Kate!!”