Pesto Pizza

• 1 whole Vidalia Onion, Thinly Silced
• 2 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil, Divided
• 1 Tablespoon Water
• 3 cups Loosely Packed Basil
• 1/4 cups Pine Nuts
• 3 cloves Garlic, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 14 ounces, weight Refrigerated Pizza Dough (such As Pillsbury)
• 5 ounces, fluid Sun-Dried Tomatoes, Chopped
• 1 cup Mozzarella Cheese

1. Caramelize the onions: Over medium heat, add the thinly sliced onions, butter, and 1 tablespoon of olive oil to a skillet.
2. Saute, stirring occasionally until the onions are caramelized.
3. This will take about 15 minutes.
4. Then remove from heat and set aside.
5. Pesto: In a food processor, combine the remaining olive oil, water, basil, pine nuts, garlic, salt and pepper.
6. Pulse until the pesto is your desired consistency, adding more water or olive oil if needed.
7. Preheat the oven to 400 degrees F.
8. Roll out the pizza dough onto a greased cookie sheet.
9. Top with the pesto, sundried tomatoes, onions, and cheese.
10. Bake for 15-20 minutes until crust is golden brown.

vidalia onion, butter, olive oil, water, basil, nuts, garlic, salt, black pepper, dough, fluid sun, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/pesto-pizza-2/ (may not work)