Sweetonionpizza Recipes

Steps:

• Preheat oven to 450 degrees F. Lightly spray 1 baking sheet with olive oil cooking spray; set aside.
• Press dough into a rectangle on a floured surface. Cut into quarters and place on prepared baking sheet with floured fingers. Top with apple butter, cheese, onion, apple, and Canadian bacon. Bake in oven 12 to 17 minutes or until crust is golden brown.
• Slice and serve.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
• Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
• Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

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:

• Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

Steps:

• Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
• Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X's and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

Steps:

• Heat oven to 425 degrees.
• Place pizza shell on baking sheet.
• Sprinkle on the cheese.
• Layer onions on pizza.
• Drizzle with olive oil.
• Top with sun-dried tomatoes and peppers.
• Sprinkle with herbs, salt and pepper.
• Bake until onions just begin to brown, about 10-15 minutes.

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:

• 1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 1¿1 1/2 hours.
• 2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
• 3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
• 4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
• 5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
• 6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
• 7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4-6 minutes.
• 8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.

Steps:

• Set oven rack in lowest position; preheat oven to 500°F (or the highest setting).
• Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
• Heat oil in a large skillet over medium-low heat.
• Add onions & red pepper strips and cook, stirring, until softened and golden, about 10 minutes.
• Add artichoke hearts, rosemary, and a sprinkling of crushed red pepper flakes, (if you choose.)
• Continue to cook, stirring, until the artichokes are tender, about 5 minutes.
• Remove from the heat and season with salt and pepper.
• On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle.
• Transfer the dough to the prepared pan.
• Distribute the onions and artichokes over the dough; add another sprinkling of crushed red pepper flakes(if you choose.).
• Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned.
• Sprinkle cheese over the top, slice and serve.
• Serve cheese on the side, a salad of baby greens salad with a vinaigrette dressing, a loaf of crusty rustic warm bread slathered with butter and a fruit salad.