I used to make an onion pizza, which involved carmelizing onions in a saute pan and then adding them to the top of a thinly rolled pizza dough. Might have added some capers... and small bits of black olives or... for those who can handle them, bits of anchovy. I understand this won't appeal to everyone.
Greyfan, these sound very good. I'll have a go.
The first one sounds very like part of a "tarte tatin" recipe and could be adapted as such.
