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8 oz. Phillips Crab Meat
1 c. balsamic vinegar
1 tsp. honey
2 Tbsp. 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 Boboli 8″ crusts
1/2 c. Alfredo sauce
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

Garnish: 4 tbsp. fresh basil chiffonade

Cooking Instructions
  • Prepare balsamic syrup by gently boiling 1 cup vinegar in small pot down to 1/4 cup. Stir in honey, cool and pour into squeeze bottle, if desired
  • Preheat oven to 450°F. 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.
  • Spread 2 Tbsp. Alfredo sauce on each Boboli crust. Top with 2 oz. crab meat and 1/2 cup mozzarella cheese, then 1/2 cup caramelized onions and 4 tomato slices. Sprinkle 2 oz. Provolone cheese and 1/4 tsp. red pepper flakes over top.
  • Bake in preheated oven 8-12 minutes or until toppings are bubbling hot.
  • Drizzle 1 Tbsp. balsamic syrup over before serving.
  • Garnish with fresh basil chiffonade.

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