1 cup Bertolli® Organic Olive Oil, Basil & Garlic Sauce
1 package (13.8 oz.) refrigerated pizza crust
1 cup shredded gouda or mozzarella cheese (about 4 oz.)
Preheat oven to 425°.
Heat 2 tablespoons Olive Oil in 12-inch skillet over medium heat and cook onions, stirring occasionally, 3 minutes. Cover and cook, stirring occasionally, 15 minutes or until onions have released most of their water. Remove lid and cook an additional 10 minutes or until liquid is almost evaporated. Add vinegar and cook, stirring frequently, 1 minute. Reduce heat to low, add Sauce and cook, stirring occasionally, 30 minutes or until onions are very soft and most of the excess liquid is evaporated.
Meanwhile, roll pizza crust into 11 x 15- inch rectangle on baking sheet brushed with 1 tablespoon Olive Oil. Pierce pizza crust with fork, then brush with remaining 1 tablespoon Olive Oil. Bake 7 minutes or until crust is golden. Evenly top pizza crust with onion mixture, then sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted. To serve, cut into 20 squares and garnish, if desired, with fresh thyme.