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I would think the onion relish would be both too sweet and I wouldn't care for the pickled flavor on pizza either. But the problem with caramelized onions is that they need to be pressure canned because they are low-acid and even then you have to use just a minimum of oil to make them.

Or frozen although you can keep small batches in the fridge for short periods of time. I don't know of any way you could can them in a BWB.

Sorry I can't be of more help. Perhaps someone else here will have a better suggestion.

Dave

I make caramelized onions in big batches in the crockpot, and then freeze them in small containers for future use. Some folks will say that crockpot done onions are not really "caramelized" due to the amount of liquid the onions give off that is not evaporated. But anyway, you could do the same with onions made in a saute pan--freezing is the way to go. I do think they loose some flavor in the freezer, but I don't often have time to go through the whole caramelization process with raw onions when I'm cooking. They are definately convenient.

I make the carmelized onion relish found in The Small Batch Preserving book by Ellie Topp and Margaret Howard. It includes red wine and balsamic vinegar so I guess that makes it safe for BWB.

There is a recipe in the back of the book for pizza:

Spread onion relish evenly over crust, then top with tomato and mozzerella. Bake until done/cheese is melted. I've actually thought about trying it on pizza. If you do, let me know how you like it.

We loved the carmelized onion relish in Small Batch! I put it on a plain pizza dough, drizzeled a bit of olive oil, then topped with cooked chicken and mozzarella. 1/2 C of relish was fine for a 10" pizza. I'll make more once onions are cheaper at the fruit market. It was much like what I've made before with bbq sauce. It's nothing like a traditional tomato sauce pizza, but we like the sweet/tangy combination.

I'll third the recipe from Small Batch. But here is my problem with it...

The quantity is too small for canning. I am not busting out the BWB for that one. But the recipe is simple. Easy to just make a batch when you need it and throw the extra in the fridge for next time.

Could you add some green peppers to this recipe?

I usually make a triple batch when I make it.

As to adding green peppers, I'd say no because it would change the texture/taste of the end product. The experts can weigh in on if it breaches any safety issues.

Oooh, sounds delish! I love BBQ chicken on pizza, too, and love carmelized onlions. Will have to try Ellie's canning recipe and pizza! Thanks, ccaggiano!

Z

I would love the recipe if anyone was willing to post. The combo of chicken, carmelized onions, bbq sauce and cheese sounds just yummy:)

Stacie

I only get 3 half pint jars from this recipe and usually do a triple batch.

Caramelized Red Onion Relish

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each salt and freshly ground pepper

1. Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

2. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.

3. Remove jars from canner and ladle relish into jars to within 1/2 inch of the rim. Process for 10 minutes for half-pint jars.

I've only tried the pizza once, but here's what I did,

pizza dough for about a 10-11" pizza, (I'm making my own using a recipe from "Artisan Bread in 5 Min a Day" )

I found it easiest to lightly oil parchment paper, and then put the pizza dough on top. That way I can transfer the raw pizza to the hot pizza stone.

Lightly oil the dough that's been pressed, stretched into a 10-12" round. Spread 1/2 C carmelized onion relish, chopped chicken, sprinkle with red chili pepper, cover with mozarella and bake on hot stone at 425 for about 12-15 min. The relish is like bbq sauce, but not as wet.
I'll keep tweaking the recipe, obviously one can add whatever they like. I make this when I have cooked chicken leftover from Costco's rotisserie chicken.

Here is a link that might be useful: Artisan Bread in 5 min a day