Sharon'S No Cheese Pizza - cooking recipe

Ingredients

1/8 cup olive oil for frying onion, divided (more or less to taste)
3 cups thinly sliced onions (approximately 3 pounds)
6 garlic cloves
3 tablespoons fresh thyme (or 1 Tbs. dried)
1 tablespoon fresh oregano, chopped (or 1 1/2 tsp. dried)
1/3 cup tomato paste (I have subbed half tomato sauce and half catsup with good results)
1 tablespoon lemon juice
2 teaspoons agave syrup
salt & pepper
1 tablespoon oil, for drizzling on top of pizza (optional)
1/2 cup marinated artichoke hearts, coarsely chopped
1/2 cup sliced shiitake mushroom
1/2 cup roasted red pepper, sliced
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 prepared 12-inch thin pizza crust (or thick if you like)

Preparation

Preheat oven to 450*F.
Heat the olive oil, saving out 1 tbls. and add the onions, garlic, thyme and oregano. Cook, stirring occassionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 30 minutes.
Put the onion mixture along with tomato paste, lemon juice and agave syrup in a blender and pulse until slightly pureed(a few chunks here and there are fine).
Season with salt and pepper.
In the same frying pan, heat 1 tbls. of oil and saute the shitake mushrooms for about 3-5 minutes.
Cover the crust with the onion/tomato mixture, sprinkle evenly with the artichokes, mushroom, and bell peppers.
Drizzle with olive oil and balsamic vinegar. Sprinkle over a little freshly ground black pepper if desired.
Bake for 10-12 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, on the oven rack, or on a pizza pan. Be sure that your oven is well pre-heated before putting pizza inches.
Enjoy!