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Pizza with Mozzarella & Sauteed Onions

A 'white' pizza at its finest to please kids of all ages. Serve for a light dinner or lunch along with a large tossed green salad. And, be creative-add your own toppings.

ingredients

1 large partially-baked pizza crust, such as Boboli
1 tablespoon oil from Stonewall Kitchen Roasted Garlic and Onion Jam
1 large onion, thinly sliced (about 2 cups)
1 tablespoon balsamic vinegar + 1 tablespoon water
1/2 pound shredded fresh mozzarella cheese, blotted dry on paper towels
6 tablespoons freshly grated imported Parmesan cheese
17 sun-dried Tomatoes, blotted on paper towels
1/2 to 1 teaspoon dried oregano
Red pepper flakes, optional

directions

Preheat oven to 450. Position rack as close to heat (not broiler) as possible.
Place crust on a baking sheet. Heat oil in a large skillet over medium-high heat. When hot add onion and sauté until lightly colored, 3 to 4 minutes.
Add Roasted Garlic and Onion Jam, balsamic vinegar and water, stirring to melt sugar and evaporate vinegar, about 1 minute. Set aside.
Sprinkle mozzarella cheese over pizza crust. Sprinkle on about 3 tablespoons of the Parmesan cheese. Add onions,sun-dried tomatoes, oregano, remaining Parmesan cheese and red pepper flakes.
Place baking sheet in oven and bake until cheese is hot and bubbling, 10 to 12 minutes. Remove and let stand at least 5 minutes before cutting into 8 slices and serving.