CARAMELIZED ONION & FIG PIZZA
This is a sensational variation on traditional pizza. It's creamy, sweet and a little salty, with a buttery crunch from the pine nuts. I like to serve it with mixed baby greens salad and a vinaigrette. -Connie Balbach, Bemidji, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally. Add garlic and pepper; cook 1 minute longer., Preheat oven to 425°. Unroll and press dough onto bottom and up sides of a greased 15x10x1-in. baking pan. Bake 7-10 minutes or until golden brown., In a small bowl, beat cream cheese, thyme and remaining oil until blended. Spread over crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 168 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try ir on the grill!
Provided by Rita1652
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan saute onions in oil till a caramel color, set aside to cool completely.
- Preheat oven to 450 degrees.
- Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
- Place on a pan that is dusted with corn meal.
- Spread a thin coat of olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Place in oven and bake for 15-20 minutes.
- ALTERNATE method:.
- If grilling preheat grill to medium high.
- Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
- Flip and then lightly spread olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Cook a couple more minutes.
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h30m
Yield One 14-inch pizza (eight slices)
Number Of Ingredients 11
Steps:
- Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams
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