Wild Mushroom Pizza With Caramelized Onions Sun Dried Tomato Recipes

Steps:

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Steps:

• Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
• Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
• Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

Steps:

• Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
• Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
• Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
• Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
• Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

Steps:

• Heat oven to 450°F.
• Heat oil in a large nonstick skillet over high heat. Cook sliced mushrooms, onion and garlic in oil about 5 minutes. Season with salt and black pepper to taste. Stir frequently, until onion is crisp-tender and caramelized. Stir in parsley.
• Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
• Bake 8 to 10 minutes or until cheese is melted.

Steps:

• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
• Put oven rack in middle position and preheat oven to 475°F.
• While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
• Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

Steps:

• Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
• Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
• Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons of the onions over the cheese. Scatter 1/2 cup of the mushrooms over the onions. Sprinkle with salt.
• Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
• Repeat with remaining ingredients to make 4 more pizzas.