Caramelized Onion, Roasted Garlic and Sun-Dried Tomato Pizza

Serves 2 to 4

1 large head garlic
1/2 teaspoon + 1 tablespoon olive oil
2-1/2 cups thinly sliced onions
2 tablespoons Silver Palate Balsamic Country Salad Splash
1 teaspoon dark brown sugar
1 large partially baked thin pizza crust, such as Boboli
1/2 pound fresh mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1/3 cup sun-dried tomatoes, softened in warm water, if needed, blotted and chopped


Preheat oven to 375° F. Cut a 4-inch square of aluminum foil. With a sharp knife, slice off bottom quarter of garlic head. Brush with 1/2 teaspoon oil. Place on foil and twist closed. Roast until tender, 45 to 55 minutes. Remove and let cool. Increase heat to 450° F. Meanwhile, heat remaining oil in a large heavy skillet over medium-high heat. Sauté onions until tender and lightly colored, 6 to 7 minutes. Stir in SIlver Palate Balsamic Country Salad Splash and brown sugar, raise heat and boil until liquid evaporates and coats onions. Squeeze softened garlic cloves into a bowl. Mash until smooth, then spread on pizza crust. Place crust on a baking sheet. Sprinkle on mozzarella, onions, Parmesan cheese and oregano. Bake for 10 minutes, add sundried tomatoes and continue baking until cheese is bubbling and lightly colored, 5 to 7 minutes more. Remove from oven, let cool for 2 to 3 minutes, then cut into slices.

Silver Palate Products used in this recipe: