Caramelized Onion Walnut And Goat Cheese Pizza With A Beer Crust 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:

• In a small bowl combine yeast and 1/4 cup warm water (not more than 110 degrees) until dissolved. Let stand 5 minutes, until creamy, then stir well.
• In the bowl of an electric mixer fitted with the dough-hook attachment, combine 1 1/2 cups all-purpose flour, the whole-wheat flour, and 1/2 teaspoon salt. Make a well in the center of the dry ingredients. Add the yeast mixture, 2 tablespoons olive oil, and 3/4 cup warm water (not more than 110 degrees). Mix until the dough is smooth and elastic, about 4 minutes, adding only enough of the remaining 1/2 cup all-purpose flour to make a very soft dough. Form the dough into a ball, and place into a large, oiled bowl, turning to coat.
• Cover with a kitchen towel, and let rise in a warm spot for 1 hour, or until the dough has doubled in size.
• Meanwhile, heat 2 tablespoons olive oil and butter in a large skillet over medium-low heat. Add onions and garlic cloves, and cook until they begin to soften, stirring often, about 20 minutes. Add balsamic vinegar, sugar, 1 teaspoon salt, and black pepper, and cook until golden brown, stirring often, about 50 minutes. Set aside.
• Heat 1 tablespoon olive oil in a medium skillet on medium-high heat. Add sausage, and cook until browned on all sides, about 10 minutes. Remove from heat, and slice into 1/4- to 1/2-inch rounds. Set aside.
• Heat oven to 400 degrees. Brush two baking sheets with olive oil, and set aside. Punch dough down, divide in half, and form each half into a ball. Roll one half of dough into a circle about 12 inches in diameter, keeping other ball covered with plastic wrap while working. Roll out second ball of dough, and transfer dough rounds to baking sheets. Brush the top of each dough round with olive oil. Divide onions in half, and spread a layer on each crust. Sprinkle the sausage on top of each crust, and dot each pizza with half the goat cheese. Bake until crusts are golden brown, about 15 minutes. Sprinkle with salt, pepper, and herbs. Slice the pizzas into small wedges, and serve immediately.

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.

Steps:

• Onions and Apples -- In a large non stick skillet on medium high heat, add the butter, olive oil, onions and start to caramelize. Cook about 5 minutes until they start to brown. Then add the apples, thyme, salt and pepper to taste and cook for approximately 20 minutes until the apples get very soft and brown and almost appear to melt "spreadable.".
• Crust -- I use a baking sheet for this and spray with Pam. Then spread out and lightly roll the pizza dough into a rectangle to fit in the baking pan. Make sure to press the dough out and then prick with a fork all over the crust. This will prevent the crust from "puffing up" or "bubbling" when you cook it. I mix the olive oil, garlic and pepper and brush over the top of the crust and cook at 425 for about 10-12 minutes until it gets slightly brown. Remove from the oven and slightly cool.
• Topping -- Spread the apple onion mixture over crust and garnish with the goat cheese and walnuts fine chopped.
• Broil -- I like to broil the pizza for just 3-5 minutes on the middle rack until the cheese starts to soften and melt.
• Serve -- Cut into squares and serve along side a salad or with any grilled dish. It is a great savory/sweet appetizer or starter dish.

Steps:

• Preheat oven to 450°.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
• Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust.
• Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.