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Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizzas

Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizzas

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
BOND 007

BOND 007

Use the pumpkin hummus recipe from this site to make this amazing pizza. I love to fool around in the kitchen and I came up with this pizza and my parents love it. For the onions, cut them from one root end to the others and then slice them in little strips between the roots. They will be narrower on the ends and this keeps them from disintegrating during the caramelizing and cooking process.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 881 kcal
  • 44%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1378 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
  2. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
  3. Preheat an oven to 375 degrees F (190 degrees C).
  4. To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
  5. Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.
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Reviews

Chef Mandy
5

Chef Mandy

6/14/2011

Awesome combination of flavors and great new addition to our make-pizza-at-home nights! A few suggestions as we modified by 1) making the quick hummus, 2) cutting recipe in half, and 3) placing on pizza dough. About 2/3 of the hummus/pumpkin mixture suggested is actually needed (2/3 of 16 oz container of hummus and 1/3 can of pumpkin will do the trick). I added chopped fresh sage. Less fontina cheese is needed as this is an extremely soft, melty cheese. To avoid soupy texture, I'd suggest 2 c. max if you half the recipe or are making one 10" pizza. Caramelizing onions in olive oil almost never works right as olive oil gets to a higher temperature faster than butter. I'd recommend subbing out butter instead. Comes out better and takes much less time. Hope this helps!

Nemui
5

Nemui

3/3/2011

Very unique, love the sweet and savory flavor. They freeze pretty well.

misslissa
4

misslissa

10/23/2008

I made this recipe forgetting to put apples in it... and it was still awesome. My hubby said it was in the top five pizzas he has ever had. He was my guinea pig for sampling possibly Halloween Party recipes. It will definitely be served! We love it, it was just amazing.

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