Caramelized Onion Jalapeño Pineapple Pizza with Plum Sauce

I know this sounds like an odd combination, and it kind of it is, but it works! Mike had a similar pizza at a restaurant in New Paltz, NY, which we recently visited. Their version included chicken and used a white sauce. A recipe that requires you to caramelize onions, and make plum sauce, and make a white sauce sounded like a bit much so I cut the white sauce. (And obviously the chicken had to go.) It’s a nice mix of sweet, tangy, and spicy.

Caramelized Onion Jalapeño Pineapple Pizza with Plum Sauce

• 2 Udi’s Gluten-Free Pizza Crusts
• plum sauce (recipe below)
• 4 ounces fresh mozzarella cheese, thinly sliced
• caramelized onions (recipe below)
• 1 medium jalapeño pepper, minced
• 1/3 cup pineapple tidbits

1. Heat the oven to 375ºF. Spread the plum sauce over the pizza crusts. Top with the cheese, onions, jalapeño, and pineapple. Place on a pizza baking sheet and bake for 10 minutes. Remove and serve.

Serves 2-4

Caramelized Onions

• 2 tablespoons olive oil
• 2 medium onions, sliced
• water

1. Set a large skillet over medium heat. Add the oil, then add the onions. Stir until all the onions are coated with oil. Cook, stirring occasionally, until the onions are golden-brown, 50-60 minutes. If the onions start sticking to the pan, sprinkle with some water to loosen them up.

Plum Sauce

• 1/4 cup plum jelly
• 2 tablespoons rice vinegar
• 1/2 teaspoon minced ginger
• small pinch salt

1. Place all ingredients in a small pot. Whisk until smooth. Set over medium heat. Once the sauce starts to bubble, cook for 3 minutes. Remove and allow to cool.

I usually end up lowering the heat on the onions as they cook. It’s easier to keep them from burning that way. Also, once they start browning, they need to be stirred more frequently.

Udi’s pizza crusts are fairly small. I could fit both of them on my pizza pan at the same time, but they were laying over the raised edge. I found it better to bake one at a time. Otherwise, the toppings slightly slide to whichever side is lower.

This recipe is being shared in Meat-Free Mondays and Allergy Free Wednesdays.