CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CARAMELIZED ONION, FIG, PINE NUT AND SAUSAGE PIZZA #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" Recently we ordered a pizza at a local restaurant that featured pine nuts and fresh figs as two of the ingredients. I loved the combination of these flavors and textures! Their pizza was seasoned with a spicy Italian dressing. I decided instead to add that spicy kick with little bites of hot Italian sausage which is a perfect compliment to the Hidden Valley Original Ranch Dressing, caramelized onions, figs and pine nuts!
Provided by LindaBear
Categories Weeknight
Time 55m
Yield 8-10 slices, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Spray a large rimless baking sheet with no-stick olive oil spray. Set aside 2 tablespoons of the Parmesan cheese. Mix together the remaining Parmesan cheese and bread crumbs. Sprinkle sprayed baking sheet with 1 tablespoon of the cheese and breadcrumb mixture.
- In a skillet over medium-high heat, warm the olive oil. Add the onion, salt and pepper. Cook, stirring often, until the onion is soft and caramelized, 12 to 15 minutes. Stir in the vinegar. Transfer the onion to a plate and let cool.
- Meanwhile, sprinkle the remaining 4 tablespoons of the cheese and breadcrumb mixture on work surface. Roll dough in mixture to coat. Gently knead dough, working crumb mixture into dough. Pat and gently stretch the pizza dough into a 14-inch circle; transfer to prepared baking sheet. Bake at 425° for 6 - 8 minutes or until light golden brown.
- Drizzle ranch dressing over dough. Top with onions, figs, pine nuts and crumbled Gorgonzola cheese. Break up sausage into small bite-size pieces and sprinkle over top.
- Bake for an additional 8 - 10 minutes or until the cheese has melted, the sausage is cooked through and the crust is golden, rotating the pizza occasionally to ensure even browning.
- Transfer the pizza to a cutting board and sprinkle with reserved 2 tablespoons of the Parmesan cheese. Cut into slices and serve immediately.
Nutrition Facts : Calories 479.7, Fat 39.9, SaturatedFat 13.4, Cholesterol 58.9, Sodium 1409, Carbohydrate 11.6, Fiber 1.2, Sugar 3.1, Protein 19.6
ROASTED GARLIC AND MUSHROOM PIZZA
Created for the 15th Ready, Set Cook! contest. For something different, saute some sausage and/or baby spinach along with the mushrooms.
Provided by FLKeysJen
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- It is easiest to roast the garlic immediately before making this recipe. If you preroasted it, turn on your oven and preheat to 400°F.
- Heat the oil or butter in a large skillet. Add the mushrooms, sherry and thyme. Cook, stirring frequently, until mushrooms change color and are softer, but not significantly shrunken. Remove from heat.
- In a bowl, combine the roasted garlic, cream cheese and goat cheese together (preferably when the garlic is still warm to melt everything together). Resist the temptation to use a food processor; mix by hand to maintain the chunks of roasted garlic. Spread mixture on top of the pizza crust.
- Evenly distribute the mushrooms on top of the garlic-cheese spread.
- Bake 15 minutes. Enjoy!
Nutrition Facts : Calories 367.2, Fat 25.1, SaturatedFat 14.6, Cholesterol 61, Sodium 291.3, Carbohydrate 16.4, Fiber 1.8, Sugar 3.5, Protein 15.7
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
BREAKFAST PIZZA #RSC
Make and share this Breakfast Pizza #RSC recipe from Food.com.
Provided by EricaTheThor
Categories Breakfast
Time 1h29m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 17
Steps:
- 1.Combine yeast, honey, and warm water and let rest 5 minutes. Meanwhile, mix together flour, oil, and salt in a large bowl.
- 2. Add water mixture into flour mix and mix together. Knead dough for 5 minutes until smooth. Place under damp cloth and let rise for 1 hour. Heat a pizza stone in oven at 475 degrees.
- 3. Cook pork sausage over medium-high heat until done. Remove from stove and let drain on a paper towel.
- 4. Melt butter in a frying pan. Beat eggs, half & half, and Hidden Valley Original Ranch Seasoning Mix, and chives together. Pour into butter coated pan and scramble.
- 5. Dice potato into 1/4 inch sized cubes. Coat with 1/8 cup Hidden Valley Original Ranch Dressing and fry in vegetable oil for 3-5 minutes, or until a light golden brown. Season with salt.
- 6. Roll out dough into a 12" circle. Place on pizza peel. Spread remaining Hidden Valley Original Ranch Dressing in place of pizza sauce. Spread cooked sausage, scrambled eggs, and potatoes evenly over dough. Sprinkle cheese over the top.
- 7. Carefully slide prepared pizza off of the pizza peel onto the heated baking stone and bake for 10 to 12 minutes.
- 8. Remove from oven, cut, and serve. Enjoy.
WICKED CHICKEN HIDDEN VALLEY RANCH PIZZA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is an awesome way to change the typical ingredients of a pizza and make it into something extraordinary. Using a pizza peel to transfer your pizza to either a baking sheet or a pizza stone will make the process easier.
Provided by cathy.morrison
Categories Weeknight
Time 50m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- If using a pizza stone, preheat the stone while preheating the oven.
- Prepare dough according to package directions.
- Transfer dough to baking sheet or if using pizza stone, continue with directions.
- Combine Hidden Valley Ranch and Greek Yogurt; set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
- Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
- Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
- Cook for 20 min or until crust is golden brown and cheese is bubbly.
Nutrition Facts : Calories 335.9, Fat 21.9, SaturatedFat 9.3, Cholesterol 80.4, Sodium 649.6, Carbohydrate 5.3, Fiber 1.1, Sugar 1.4, Protein 29.6
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