1 c. balsamic vinegar
1 tsp. honey
2 T. butter
1 large Vidalia or other sweet onion (about 14 oz.) thinly sliced
1 tsp. light brown sugar
1/2 tsp. garlic powder
1/4 tsp. salt
4 prepared 8" pizza shells
1/2 c. prepared Alfredo sauce
8 oz. Phillips King Crab meat
2 c. shredded low-moisture part-skim mozzarella cheese
2 large tomatoes, sliced into 16 1/4" slices
8 oz. shredded smoked provolone cheese
1 tsp. crushed red pepper flakes
4 T. fresh basil chiffonade, for garnish
Prepare balsamic syrup by gently boiling 1 c. vinegar in small saucepot, reducing to 1/4 c. Stir in honey; cool and pour into a squeeze bottle, if desired.
Preheat oven to 450F. Melt butter in medium saute pan, and saute onion over medium heat until soft, about 5 minutes. Add sugar, garlic powder and salt, and saute an additional 5 minutes. Set aside to cool.
For each pizza:
Spread 2 T. Alfredo sauce over each crust. Top sauce with 2 oz. king crab meat and 1/2 c. mozzarella cheese, then 1/2 c. caramelized onions and 4 tomato slices. Sprinkle 2 oz. provolone cheese and 1/4 tsp. red pepper flakes over the top.