2 cups roasted root veggies
1 boboli crust or fresh crust of your choice
1 large sweet onion, halved and sliced
2 fennel bulbs, sliced
1 tbsp butter
1 tbsp olive oil
salt
sugar
balsamic vinegar
1 cup crumbled goat cheese
Melt butter with oil in a dutch oven and add fennel and onion. Cook
over medium heat for 1/2 to 1 hour, stirring regularly until soft and
caramelized. You can add a dash of sugar to aid the process. Season with
a dash of salt and a sprinkle of balsamic vinegar.
Heat oven to 425. Drizzle crust with olive oil and spread. Spread
evenly with onion and fennel mixture. Distribute roasted veggies, and
then goat cheese. Bake for 12 minutes on an oven rack (or a pizza stone
if you are using dough) or until slightly browned.
http://csaforthree.com/2012/01/16/roasted-veggie-pizza-with-caramelized-onions-and-fennel/