Caramelized Onion And Arugula Pizza Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
• Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

Steps:

• Cook onions in butter in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.
• Heat oven to 450ºF. Press Perfect Parmesan Pizza Dough onto bottom of 15x10-inch pan sprayed with cooking spray. Let stand 10 min. Top with onions. Bake on bottom oven rack 15 min. or until crust is golden brown.
• Top with cheese; bake 2 to 3 min. or until melted. Top with arugula and pine nuts.

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in a large skillet to med. heat and add onions. Cook until they are soft and golden in color, about 12-15 minute.
• Add the arugula and cook until it is wilted, about 1 minute.
• Season with salt and pepper.
• Place tortillas on baking sheet and top with arugula mixture, crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted, about 10-12 minute.

Steps:

• Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
• Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
• Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
• Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
• When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
• Transfer to a cutting board and cut into 8 slices to serve.
• In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
• Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
• Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
• Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
• When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
• When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
• Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
• Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
• Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

Steps:

• To caramelize the onions, heat the olive oil in a large skillet over medium heat.
• Add the onions and garlic and cook over medium-low heat for about 20 minutes, stirring frequently, until the onions are very soft and lightly browned.
• Add the balsamic vinegar and cook a few more minutes, then remove from heat.
• Preheat the grill to low-medium heat (or preheat your oven to 400 degrees).
• Spread the caramelized onions evenly over the pizza crust.
• Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken.
• Cook for 10-15 minutes, making sure the crust does not burn.
• Remove from the grill or oven and let set 5 minutes before slicing.

Steps:

• MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
• MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
• Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
• In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
• NOTE: I could not find truffle oil, plus I hear it is ridiculously expensive, so I ommitted this item, and it still tasted great.

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
• Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
• Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
• Preheat oven to 400°.
• Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
• Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.

Steps:

• To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
• To make the caramelized onions, heat the oil in a large, non-stick frying pan over medium heat and add the onion, thyme and garlic, and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for 23-30 minutes, or until the onions are very soft. Add the sugar and vinegar, and increase the heat to high. Cook for a further 5 minutes or until the onions start to caramelize. Set aside to cool completely.
• Preheat oven to 450°F Lightly grease two bake proof trays.
• Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
• Spread the caramelized onions over both of the dough bases and sprinkle over the goat cheese.
• Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.