INGREDIENTS
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2
tablespoons olive oil
2
large onions, thinly sliced (4 cups)
6
oz sliced provolone cheese
1
jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips
2
oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)
2
tablespoons pine nuts, if desired
DIRECTIONS
- 1If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
- 2In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
- 3Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.
