Caramelized Onion Macadamia Pesto On Wheat Flax Seed Pizza Crus Food

MACADAMIA PESTO

Steps:

• Blend all ingredients until desired consistency for pesto. Salt to taste.
• Serve as a topping over a light fish or pan-fried chicken breasts.

MEDITERRANEAN PIZZA WITH CARAMELIZED ONIONS

Steps:

• To caramelize the onions, heat the olive oil in a heavy skillet, add onions, garlic and herbs. Cook over low heat for 45 minutes or until onions are soft and most of the moisture has evaporated. Discard the bay leaf; add salt and pepper to taste.
• To roast the bell peppers, core, cut in half and place on broiler pan skin side up; preheat broiler to high and place peppers under broiler for 10 to 15 minutes or until skin blackens. With a pair of tongs, place the cooked peppers in a paper bag, fold top closed, and cool for 10 minutes. When cool enough to handle remove skin and slice into thin strips.
• To roast the eggplant and tomatoes, preheat oven to 400 degrees. Spray an ovenproof pan with non-stick cooking spray; add the eggplant, tomatoes, basil, capers and drizzle with olive oil, place in oven and cook for 30 minutes, stirring once or twice. When eggplant is cooked, add pepper to taste.
• For the toppings, finely mince the fresh herbs or crush the dried herbs; add the herbs to 3 tablespoons olive oil and warm until herbs are fragrant. Set aside while preparing crust.
• In a small bowl, sprinkle the yeast and sugar over 1 cup warm water; stir to mix. Allow to stand for 5 minutes or until bubbly. In a medium size bowl, combine the flours and measure 1 1/2 cups; set aside. Add the salt to the remaining 1 1/2 cups flour; stir in yeast and oil. Gradually add the reserved flour until dough is soft but not sticky. Knead until smooth; place in a bowl that has been lightly oiled with olive oil. Allow to rise for 20 minutes or until double in size.
• While assembling the pizza, preheat oven to 475 degrees; oil a large pizza pan (15 inch) with olive oil. Turn dough onto a lightly floured surface and knead for 8 to 10 times; roll into desired size, stretch dough to sides of pan forming crust around the edges.
• Brush dough within 1/4 inch of crust with olive oil and herb mixture, top with crumbled feta cheese, onions, eggplant mixture, bell peppers and olives. Sprinkle parmesan cheese over all and lightly drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 to 20 minutes or until crust is lightly brown.
• Serve immediately with additional parmesan cheese and red pepper flakes.
• Pleasse Note: Do not put hot toppings on pizza crust. Toppings should be at least room temperature.

CARAMELIZED ONION PESTO PIE

Steps:

• Cook the sliced onion in the olive oil in a large skillet over medium heat, stirring occasionally, until the onions are soft.
• Add the sugar and salt and continue cooking and stirring until onions are golden and caramelized, about 35 minutes.
• Spread mustard on the crust of your choice.
• Spread pesto over the mustard.
• Spoon the onions into the crust and smooth to make an even layer.
• Bake at 350 degrees for 20 minutes or until crust is light brown and cooked.
• Time and temperature might vary depending on what type of crust you choose.

CARAMELIZED ONION CHEESE PIZZA

Steps:

• Place olive oil in large skillet and add thinly sliced onion, cook over low heat until onions are caramelized and golden browned, about 20 minutes.
• While the onion cooks preheat oven to 400°F.
• Place cooked onions on pizza crust and sprinkle with seasoning. Sprinkle crust with goat cheese, Monterey Jack cheese, and Parmesan cheese.
• Place pizza in hot oven and bake for 12 to 15 minutes or until cheese melts and the crust is crisp.
• Remove from oven and cut into wedges.

VIDALIA ONION PESTO

Steps:

• In a large skillet, melt butter, saute onion (do not brown).
• In a food processor or blender, combine onions, chicken broth, almonds, cheese and 1 tablespoon oil.
• Process until smooth paste forms adding additional oil until desired consistency.
• Season to taste with salt and pepper.
• Sauce can be stored in refrigerator for up to 1 week.

CARAMELIZED ONION AND WHITE BEAN FLATBREAD

Steps:

• Preheat oven to 450°F.
• Place oven rack in the lowest positions.
• Combine 2-1/2 tablespoons oil, onions and salt in a medium saucepan.
• Cover and cook over medium-high heat, stirring often, until the onion is softened, about 7-9 minutes.
• Now add 1-1/2 tablespoons more of oil, a little bit at a time, and add mushrooms and cook about 4 minutes longer.
• Liquid needs to be absorbed.
• Cook for another 5-7 minutes reducing heat to medium-low, uncovered and stirring occasionally, until very soft and golden.
• Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet.
• Bake until puffed and lightly crisped on the bottom, 8-10 minutes.
• Stir oregano and pepper into the onion-mushroom mixture.
• Transfer, half the onion mixture to a small bowl.
• Add beans to the remaining onion mixture;, cook over medium heat, stirring often, until heated through, about 2-3 minutes.
• Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
• Spread the bean paste over the pizza crust.
• Top with the reserved onion, tomatoes,cheese and pepitas,or sunflower seeds or pine nuts, if using.
• Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11-13 minutes.
• Slice and serve.