1large onioncut in half, thinly sliced (about 2 cups)
1Tablespoonpacked brown sugar
1teaspoondried thyme leaves
1can13.8 oz refrigerated pizza crust
1cupPecorino or Asiago cheese4 oz
1egg whitebeaten
½teaspoonpoppy seed
Instructions
Heat oven to 425 F. Spray parchment-lined cookie or baking sheet with cooking spray.
In 10-inch skillet, melt butter over medium heat. Add onion; cook about 15 minutes, stirring occasionally, until onion is golden brown. Stir in brown sugar and thyme. Cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat.
Unroll pizza dough; place on parchment lined sheet. Starting at center out, with a rolling pin roll dough into 15 x10-inch rectangle.Sprinkle cheese down center third of dough. Spoon onion mixture evenly over cheese.
With scissors or sharp knife, make cuts 1 inch apart on both long sides of dough to within ½ inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top. Sprinkle with poppy seed.
Bake 11 to 15 minutes or until crust is golden brown. Let stand 5 minutes before serving. Remove from sheet; cut crosswise into slices.
Notes
May use other cheese such as Mozzarella or fontina.