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1
Preheat oven to 450 F and line a baking sheet with a Silpat or parchment paper.
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2
Set aside.
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3
In a large saute pan over medium low heat melt the butter.
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4
Add the sliced yellow onion to the pan with the sugar and saute the onions for 10 minutes.
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5
Add the sliced mushrooms to the onions along with the salt and pepper, saute for another 5-10 minutes.
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6
While the onions and mushrooms are caramelizing, roll out the pizza dough to about 1/4 inch thick and use a 2 inch round cookie cutter to cut 8 circles.
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7
Place the dough rounds onto the lined baking sheet.
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8
Once the onions and mushrooms have caramelized add in the beer and thyme.
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9
Continue to cook the mixture over medium low heat until the beer is absorbed and the mixture has thickened.
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10
Brush the extra virgin olive oil over the tops of all 8 of the pizzettes.
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11
Spoon about a tablespoon or so of the onion and mushroom mixture on each of the pizzettes.
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12
Top the onion and mushroom mixture with some of the Irish cheddar cheese.
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13
Place the baking sheet on the middle rack of the oven and bake at 450 F for approximately 10 minutes or until the cheese is golden brown.
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14
Remove the pizzettes from the oven and drizzle with balsamic vinegar.
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15
Serve warm or at room temperature.
