Pinterest

7
Save

84
Print

37
Facebook

1
Email

2

Caramelized Onion Polish Pizza

0 Ratings

0 Comments

Prep 25 min
Total 40 min
Ingredients 7
Servings 6

Top off Pillsbury pizza crust with sweet onions, kielbasa, kraut and Swiss for a new flavor twist. MORE+ LESS-

Bake-Off® Contest 46, 2013

Rita Hattrup

San Rafael, California

Ingredients

can Pillsbury™ refrigerated classic pizza crust

teaspoons caraway seed

tablespoon Crisco® 100% Extra Virgin Olive Oil

large sweet onions, cut in half, thinly sliced

package (14 oz) fully cooked Polska kielbasa, cut in half lengthwise, thinly sliced

cup sauerkraut, well drained

slices Swiss cheese (9 oz)

Steps

Hide Images

1

Heat oven to 400°F. Place oven rack in lower 1/3 of oven. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press in bottom and halfway up sides. Sprinkle 1 teaspoon of the caraway seed over dough. Bake 12 to 15 minutes or until crust is light golden brown.
2

Meanwhile, in 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions; cook 8 to 10 minutes, stirring frequently, or until onions start to caramelize. Add kielbasa; cook 10 minutes, stirring frequently, until mixture is golden brown and caramelized. Stir in sauerkraut.
3

Spread kielbasa mixture over baked crust. Top with cheese. Sprinkle with remaining 1 teaspoon caraway seed. Bake 10 to 12 minutes longer or until crust is deep golden brown and cheese is melted.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 53%
Saturated Fat 15g 76% Trans Fat 1g
Cholesterol: 80mg; 26%
Sodium: 1430mg; 60%
Potassium: 310mg; 9%
Total Carbohydrate: 42g; 14%
Dietary Fiber 3g 13% Sugars 5g
Protein: 25g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 35%; 35%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;