![](https://cdn.statically.io/img/www.allrecipes.com/thmb/4rUjZHl-1sKiActZPDsKSbTuPIk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3856846-5bde21a322944c9687a55bd1fa36eb66.jpg)
Ingredients
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2 large red onions, thinly sliced
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1 tablespoon butter
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½ cup KRAFT Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
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1 teaspoon finely chopped fresh rosemary
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1/2 recipe Perfect Parmesan Pizza Dough*
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2 cups CRACKER BARREL Shredded Swiss Au Gratin Cheese
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1 cup baby arugula
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¼ cup pine nuts, toasted
Directions
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Cook onions in butter in large skillet on medium-high heat 15 to 20 minutes or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.
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Heat oven to 450 degrees F (230 degrees C). Press Perfect Parmesan Pizza Dough onto bottom of 17x11-1/2x3/4-inch pan sprayed with cooking spray. Let stand 10 minutes. Top with onions. Bake on bottom oven rack 15 minutes or until crust is golden brown.
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Top with cheese; bake 2 to 3 minutes or until melted. Top with arugula and pine nuts.
Tips
* Recipe for Perfect Parmesan Pizza Dough
Special Extra:
Make every last bite delicious by spreading toppings right to the edges of the crust.
Note:
Freeze remaining Perfect Parmesan Pizza Dough until ready to use as desired.
Make Ahead:
Onions can be cooked ahead of time. Refrigerate or freeze up to 3 months. Bring to room temperature before using.
CRACKER BARREL is a trademark of Kraft Foods used with permission.