Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizza

This recipe was super-duper good. Lots of good stuff happening here, people. Lots of good stuff. (The original recipe can be found here.)

2 medium onions, thinly sliced
3 tablespoons brown sugar  
1/3 cup balsamic vinegar  
1 pound bacon
Pizza dough
1-2 cups pumpkin hummus (see recipe below)
1 Granny Smith apple - peeled, cored and cut into matchsticks  
2 cups shredded fontina cheese

Heat some butter in a skillet over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes.

Preheat an oven to 375 degrees.

Spread pumpkin hummus on the pizza dough. Sprinkle with the caramelized onions. Top with the apple and crumbled bacon. Finally, sprinkle the fontina cheese over all of it.

Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 15 minutes. 


Pumpkin Hummus

1-3/4 cups garbanzo beans, cooked (or just buy them canned)

1 (15 ounce) can pumpkin puree

1/2 cup lemon juice

1/3 cup extra-virgin olive oil

1/2 cup tahini paste

3 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

salt to taste

Puree ingredients in food processor or blender until smooth.