1 can (13.8 oz.) refrigerated pizza crust
1 pkg. (8 oz.) Alouette Baby Brie, Original, cut in 1/8 inch strips
2 small yellow onions, halved lengthwise, thinly sliced
3 tbsp. balsamic vinaigrette
1 tsp. brown sugar
½ cup roasted red peppers, cut in thin 2 inch strips (from 13.4 oz. jar)
1 tbsp. chopped fresh thyme leaves
Heat oven to 400° F. Place oven rack in lowest position.
Grease cookie sheet. Unroll dough on cookie sheet. Press out to 15x12-inch rectangle.
Bake 8 minutes or until light golden brown. Remove from oven.
Meanwhile, in medium skillet over medium heat, cook and stir onions with 2 tbsp. of the balsamic vinaigrette and the brown sugar 8 to 10 minutes or until tender.
Stir in red pepper strips and remaining 1 tbsp. balsamic vinaigrette.
Arrange Alouette Baby Brie over partially baked crust. Top with onion and pepper mixture. Drizzle lightly with olive oil.
Bake 10 minutes or until Alouette Baby Brie is melted and crust is deep golden brown.
Sprinkle with thyme leaves. Cut into 20 squares and cut squares diagonally into triangles.