This was very good, but DO caramelize the 6 onions, as it is the thick layer of sweet caramelized onions that really make this pizza yummy. The sliced almonds contribute an important nutty flavor & textural crunch. So, I'd only make this pizza if I had all the ingredients. This was good enough that I have made it twice. A note about Brie: although brie is at its best when soft & oozing, it is easier to slice or cube brie when it has become a firmer cheese.

Came out great, we also added roasted chicken that was left over from the night before.

This was delicious! It's very rich, so I think it would make a great appetizer pizza for a party. I only used 1/2 the onions and that was plenty. I also left out the almonds since I ran out. I will be making this again and again.

This recipe is delicious! A great alternative to traditional pizza. I used a pre-made Boboli pizza crust, and only used 2 onions. I also eliminated the almonds, since I am allergic. I have tried it with mushrooms sauteed along with the onions--this is very good!

Fantastic! Though I supposed I'm rating the idea more than this recipe specifically because I made quite a few changes. I used a pizza crust-homemade italian herb. I only used 2 large onions. I added a tiny pinch of cayenne to the onion while they were sauteeing. Not enough to make it spicy, just enough to give it a little extra background flavor. When the onions were done, I gave them a quick splash of balsamic vinegar and sauteed them a couple minutes more. Spread them on the pizza, topped with the brie, sprinkled on pine nuts and baked. When the pizza was done, I sprinkled a generous handful of italian parsley over the top. Served with roasted asparagus and we were in HEAVEN! YUM!

I made some changes to this one. I used pre-made cresent rolls instead of the hot roll mix and I only used about half of one large spanish onion, I couldn't have fit much more on the pizza. I also swapped out the almonds for pine nuts, because that's what I had. It was a very tasy appetizer! Yummy!