Recipe

		Pizza - Caramelized Onion & Arugula Pesto
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

12 tbsp olive oil, plus extra for brushing

2 large onions, halved and sliced thin

1/2 cup dry white wine

2 tbsp white wine vinegar

2 tsp lemon juice

2 1/2 cups chopped arugula

4 tbsp pine nuts

6 garlic cloves, chopped

1 1/3 cup freshly grated Parmesan cheese

16 oz mozzarella cheese, diced

4 tbsp chopped fresh parsley

salt and pepper

1 large pizza dough

Heat 2 tbsp of the oil in a heavy-based pan. Add the onions, cover, and cook over very low heat, stirring occasionally, for 1 hour. Increase the heat to medium, uncover the pan, and cook until all the liquid has evaporated and the onions are golden brown. Stir in the wine, vinegar, and lemon juice, season with salt and pepper, and cook, stirring constantly, until the liquid has almost evaporated. Remove the pan from the heat. Meanwhile, put the arugula, pine nuts, and garlic in a food processor or blender and process to a puree. With the motor running, gradually add 4 tablespoons of the remaining olive oil through the feeder tube or hole until thoroughly combined. Scrape into a bowl and stir in the Parmesan and season with salt and pepper. TO MAKE PIZZA: - Spread the Arugula Pesto evenly on dough to almost the edge. Next spread the caramelized onions evenly then add mozzarella sprinkle with the parsley. Drizzle with the remaining olive oil. Preheat bbq on the lowest setting (Approx 400 degrees) for 10 minutes, then place pizza and bbq. Cook for 10 -15 minutes, turning 90 degrees once, checking the bottom of the crust to insure it's not burning but you want a nice crustly crust.