Caramelized Onion and Fontina Pizza with Pumpkin Hummus

Ingredients 0/8

Step 1

Heat the olive oil in a large pan over medium heat. Toss in the onions and cook them gently, stirring now and then, until they soften and start to turn golden—this should take about 10 minutes. Sprinkle in the brown sugar and keep cooking, stirring occasionally, until the onions become a rich, deep brown, another 10 minutes or so. Pour in the balsamic vinegar and let it simmer until it thickens into a syrupy glaze.

Step 2

While the onions are caramelizing, cook the bacon in a large skillet over medium-high heat. Turn it every now and then until it’s nice and crispy, about 10 minutes. Drain the bacon on some paper towels, then crumble it into bite-sized pieces and set aside.

Step 3

Preheat your oven to 375°F (190°C). Lay out the lavash breads on a baking sheet and spread each one with about half a cup of pumpkin hummus. Scatter a quarter cup of those sweet caramelized onions over the hummus, then add some apple slices and crumbled bacon. Finish by sprinkling half a cup of shredded fontina cheese on top.

Step 4

Pop the pizzas in the oven and bake until they’re heated through and the cheese is melted and golden, roughly 10 minutes. Enjoy!