Caramelized Onion and Arugula Pizza

Caramelized Onion and Arugula Pizza

KRAFT Shredded Cheese 0

"Create your own gourmet pizza topped with caramelized onions, fresh rosemary, arugula, and pine nuts on a cheesy, homemade crust."

Ingredients 1 h 15 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings


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  • Prep

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  1. Cook onions in butter in large skillet on medium-high heat 15 to 20 min. 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.
  2. Heat oven to 450 degrees F. Press Perfect Parmesan Pizza Dough onto bottom of 17x11-1/2x3/4-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions. Bake on bottom oven rack 15 min. or until crust is golden brown.
  3. Top with cheese; bake 2 to 3 min. or until melted. Top with arugula and pine nuts.
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  • * Recipe for Perfect Parmesan Pizza Dough
  • Special Extra: To add a distinctive Mediterranean flavor, cook the onions in 2 tsp. Pompeian Classic Pure Olive Oil or Pompeian Extra Light Tasting Olive Oil. Their fine olive taste is an ideal complement to the other ingredients.
  • Make Ahead: Onions can be cooked ahead of time. Refrigerate or freeze up to 3 months. Bring to room temperature before using.
  • Recipe nutrition information prepared by Food to Facts for KRAFT Canada Inc.
  • Nutrition Information Per Serving: 200 calories, 9g total fat, 3.5g saturated fat, 0.2g trans fatty acids, 10mg cholesterol, 270mg sodium, 23g carbohydrate, 3g dietary fibre, 3g sugars, 7g protein, 4%DV vitamin A, 8%DV vitamin C, 15%DV calcium, 10%DV iron.
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Reviews 5

  1. 6 Ratings


This turned out great! I did make a few changes though. I used a pre-made Trader Joe's crust. First I sauteed onions with about 2 cups of sliced mushrooms until very soft then I spread the onion mushroom mixture onto the crust and baked it at 400F for about 20min until the crust turned brown. Then I tore about 1 1/2 cups of arugula leaves into pieces leaving out the stems and spread it on top of the onions and mushrooms then I topped that with about 1/2 a cup of shredded parmesan cheese and about 1/4 of a cup of pine nuts. I put it back in the oven for 5 min until the cheese melted. It was delicious!!


This was fantastic! However, I did make several changes. 1. I used the new Pillsbury Artisan Pizza dough. 2. I did not use rosemary or the pine nuts as my family doesn’t like either one. 3. I sprinkled about ½ cup of crumbled feta cheese over the other cheese. 4. I used about 2 cups of baby arugula. It was delish and my family loved it!!

Kelly S

Loved this! My husband and I almost fought over the last peice.