For the onions, cut them from one root end to the other 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 caramelising process.
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! - 14 Jun 2011 (Review from Allrecipes US | Canada)
Very unique, love the sweet and savory flavor. They freeze pretty well. - 03 Mar 2011 (Review from Allrecipes US | Canada)
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. - 23 Oct 2008 (Review from Allrecipes US | Canada)