Caramelized Onion & Bleu Cheese Pizza


  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 tablespoons olive oil
  • SweetPotato Base
  • 4 6-inch Boboli crusts
  • 1/2 cup crumbled bleu cheese

Sweet Potato Base:

  • 2 small NC sweet potatoes
  • 2 cloves garlic, peeled
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


SweetPotato Base – Peel SweetPotatoes and quarter. Place in a medium saucepan with whole garlic cloves and water to cover. Bring to boil and simmer 10-15 minutes until softened. Drain and purée in food processor with butter, salt and pepper.

Slice onions very thinly. Heat olive oil over medium-high heat in large skillet. Sauté the mixed onions 12-15 minutes, stirring occasionally until they begin to brown and caramelize. Remove from pan and cool slightly. Preheat oven to 450 Fahrenheit. Spread SweetPotato base evenly over Boboli crust. Cover with caramelized onions and sprinkle with bleu cheese. Bake 10-15 minutes until golden brown and bubbly. Slice each into 4 or 6 wedges.