Goat Cheese, Pepper, and Onion Mini-Pizzas with Balsamic Reduction

3 Arnold Multi-Grain Sandwich Thins
3 oz. goat cheese
1/4 c. sliced onion
1/4 c. sliced sweet bell pepper
2 t. minced garlic
1/2 cup marinara sauce (I used Classico Tomato and Basil.)
1/3 cup balsamic vinegar

Set your oven to broil, then stick the sandwich thins in the toaster until they're golden brown. In a small nonstick skillet, saute the onion, pepper, and garlic until they begin to caramelize. Then, assemble the pizzas. On a baking sheet, lay out all 6 "crusts" that you made by toasting the sandwich thins. Divide the marinara sauce equally among the crusts, followed by the onion/pepper/garlic mixture, and then the goat cheese. Place the pizzas under the broiler, but keep a close eye on them, because a broiler is very unforgiving! While these are getting nice and ooey-gooey, pour the balsamic vinegar in the skillet you used to cook the onion/pepper/garlic mixture. Boil the balsamic vinegar, stirring occasionally, until it gets a little syrupy (you should be able to scrape the spoon along the bottom of the skillet and see the bottom of the pan before the balsamic covers it back up. Once the cheese on the pizzas looks melty and the edges of the crusts are brown to your liking, remove them from the oven and drizzle them with the balsamic reduction. These are very flavorful, but not super filling, so if you're really hungry I'd suggest adding a salad of tomatoes and cucumbers on the side. Enjoy!

Number of Servings: 3

Recipe submitted by SparkPeople user DRTOFU.