Yield: 4 servings (4 8-inch individual pizzas).
1 cup balsamic vinegar
1 tsp. honey
2 Tbsp. butter
1 large Vidalia or other sweet onion, thinly sliced
1 tsp. light brown sugar
½ tsp. garlic powder
¼ tsp. salt
4 Boboli® 8-inch pizza crusts
½ cup prepared Alfredo sauce
8 oz. Phillips King Crab Meat
2 cups shredded low moisture, part skim mozzarella cheese
2 large tomatoes, sliced into 16¼" slices
8 oz. shredded smoked Provolone cheese
1 tsp. crushed red pepper flakes
for garnish, 4 Tbsp. fresh basil chiffonade
Prepare balsamic syrup by gently boiling 1 cup vinegar in small saucepot down to ¼ cup. Stir in honey. Cool and pour into squeeze bottle, if desired.
Preheat oven to 450°F. Melt butter in medium saute pan and saute onion over medium heat until soft, about 5 minutes. Add sugar, garlic powder and salt; saute an additional 5 minutes. Hold aside to cool.
For each pizza: Spread 2 Tbsp. Alfredo sauce over bottom of each Boboli® crust. Top sauce with 2 oz. Phillips King Crab Meat and ½ cup mozzarella cheese, then ½ cup caramelized onions and 4 tomato slices. Sprinkle 2 oz. Provolone cheese and ® tsp. red pepper flakes over top. Bake in preheated oven 8-12 minutes or until toppings are bubbling hot. Drizzle 1 Tbsp. balsamic syrup over before serving. Garnish with fresh basil chiffonade.
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