Pizza With Caramelized Onions Belgian Endive Gorgonzola And Walnuts Recipes

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:

• Melt butter over med. heat.
• Sautee onions until brown and soft 15 minutes, low/medium heat.
• Add brown sugar and cook 10-15 minutes longer.
• Set oven to 425°F.
• Oil pizza sheet.
• Add onions, gorgonzola & any extras.
• Bake 12-15 minutes, or until desired browness.

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
• Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
• Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
• Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

Steps:

• Put the onions, olive oil, and sugar into a skillet over medium heat and cook, stirring frequently, until the onions are wilted and brown, about 15 to 20 minutes. Reduce the heat if the onions are browning too quickly. Set aside to cool a bit.
• Heat the oven to 450 degrees F.
• Spread half the tomato sauce onto 1 of the crusts. Top with half the caramelized onions and half the mozzarella. Repeat with the other crust. Bake the pies until the mozzarella is browned and bubbling, about 10 to 15 minutes. As soon as the pies come out of the oven, sprinkle over the gorgonzola. Slice and serve.

Steps:

• Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes. Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
• Cut the endives crosswise into 1-inch pieces. Separate into individual layers. Discard the cores. Heat a skillet over medium heat. Add the butter, endive, sugar, lemon juice, and salt to taste. Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes. You should have about 1 cup.
• Bring the balsamic vinegar to a boil in a small saucepan. Simmer until reduced to 2 tablespoons, about 5 minutes. Let cool.
• At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500°F to 550°F).
• With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
• Place the dough on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
• Spread one-quarter of the onion mixture over the dough. Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces. Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes. Remove from the oven. Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup. Cut into serving slices and serve while still warm. Repeat with the remaining 3 balls of dough.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.

Steps:

• Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
• Preheat the oven to 500*F.
• Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
• Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
• Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

Steps:

• Heat oven to 375°F.
• Unroll crescent rolls onto baking sheet to form one rectangle, pressing perforations to seal. Bake 7 to 9 min. or until golden brown. Cool slightly.
• Melt butter in large skillet on medium-high heat. Add onions and sugar. Cook until onions are brown and mixture is syrupy, stirring frequently. Cool slightly. Spread prepared crust with cream cheese. Top with caramelized onions, cheese and rosemary.
• Bake 5 to 7 min. or until cheese begins to melt.

Steps:

• Divide bread dough in half. Press each portion onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a large skillet over medium heat, melt butter with brown sugar. Add onions; cook for 20-30 minutes or until golden brown, stirring occasionally. , Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425° for 10 minutes. , Arrange onions and tomatoes over crusts; sprinkle with cheeses and olives. Bake 8-10 minutes longer or until golden brown.

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.

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.