Here's another pizza using that delicious Fire Roasted Red Pepper and Eggplant Sauce, this one a bit less unconventional than the last one I posted, with the pears and feta. Sliced red onion and chopped fresh herbs add some additional interest while letting the flavors of the sauce shine.
1 14-inch pizza crust
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium red onion, sliced into thin rings
2 Tbsp finely chopped fresh sage
2 Tbsp finely chopped fresh parsley
Salt and pepper to taste
2-3 oz shredded mozzarella
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the red pepper sauce over the pizza crust, then arrange the onion rings over it. Sprinkle with the sage and parsley and add a light sprinkling of salt and pepper. Top with mozzarella.
Bake for 15-18 minutes, until crust is done and cheese begins to brown.