1. Peel and thinly slice onions. In a large, nonstick or heavy, well seasoned skillet, melt butter. Add onions and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes, until onions are softened and lightly caramelized. (May be made up to two days in advance and refrigerated.)
2. Preheat oven to 450° F. Brush crusts generously with oil from sundried tomatoes. Divide onions between crusts. Arrange sundried tomato strips, thin slices of goat cheese, PERDUE® SHORT CUTS®, and olives on top of onions. Drizzle with a little more tomato oil.
3. Place pizzas on baking sheets or directly on oven racks. Bake 10 to 12 minutes, until hot. Serve with a salad of baby greens and sliced fennel.

Bistro Chicken Pizzas

Average User Ratings:

Bistro Chicken Pizzas
By Mary Guay | February 20, 2007, 2:50 pm | Swansea, MA

Great, My husband loves Pizza and I like one dish meals as well as Pizza.
We will use this often in our meal planning

Bistro Chicken Pizzas
By Tammy M Sossong | February 10, 2007, 11:11 am | Lockport, NY

I was scared too even try it, I am a old-fashioned pizza woman. Boy did this change my mind. I definetly be trying some other recipes, and thanks for taking my blinders of so, now I will be a new recipe 3 or 4 days this week!