Caramelized Onion Portabello Mini Pizzas Food

CARAMELIZED-ONION PIZZA WITH MUSHROOMS

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.

PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

CARAMELIZED ONION AND GORGONZOLA PIZZA

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.

CARAMELIZED ONION PIZZAS

Steps:

• Cut onion into thin slices.
• Cook onions in the butter on medium low heat for about 15 minutes.
• Add the sugar and cook for about 5 more minutes.
• Spread each shell with a little olive oil, especially the edges.
• Spread pesto sauce on each pizza shell.
• Top with onions.
• Top with cheese.
• Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM BURGERS

Steps:

• In a food processor, add black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper, salt and harissa. Pulse until mixture is a thick paste; chunks are OK.
• In a large bowl, beat eggs; add mushroom and bean mixture. Then add breadcrumbs, cheese and caramelized onions. Mix well.
• In a large frying pan, heat olive oil over medium heat. Once oil starts to simmer, 1-2 minutes, use dampened hands (the mixture will stick to you if you don't) and scoop a ½cup of mixture into the palm of your hand. Gently shape into a burger, all the while pressing together. The mixture should hold a burger shape. If it doesn't, add a tablespoon more of breadcrumbs.
• Place in frying pan, and cook 3-5 minutes per side, or until they're golden brown and a crust has formed on each side.

CARAMELISED ONION & FETA PIZZAS

Steps:

• Peel, then slice the onions into thin wedges. Thinly slice the garlic. Heat the butter and oil in a large wok or frying pan, tip in the onions and garlic and cook over a medium-high heat for 15 minutes, stirring every now and then until golden. Stir in the sugar and cook a minute or two longer. Season with salt and pepper. Preheat the oven to fan 200C/conventional 220C/gas 7.
• Put the pizza bases on two oiled baking sheets. Spoon the onion mixture over the pizza bases. Now crumble over the feta and scatter with rosemary. Grind over some black pepper and drizzle with a little oil. Bake for 10 minutes and serve with a green salad.

CARAMELIZED ONION-PORTABELLO MINI PIZZAS

Steps:

• In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended. Set aside.
• Peel onion and slice into rings.
• Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add onion slices and saute for about 3 minutes, separating rings as you stir. Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes. Remove from pan into small bowl. Set aside.
• Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.
• In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices. Sprinkle with salt and pepper. Cook about 5 minutes, until mushrooms just begin to give off their liquid. Remove from pan to plate and set aside.
• In same pan, cook the sausages until browned on all sides and cooked through. Remove from heat and cool slightly. Cut them crosswise into 1/4 inch slices.
• Preheat oven to 375°F Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets).
• Open biscuits according to instructions on can. Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter. Set on cookie sheet. Repeat with remaining biscuits until you have four rounds.
• Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge. Use your fingers for this.
• Divide mushroom slices among the rounds, then the sausage slices, then the onions.
• Sprinkle 2 tbs. Parmesan on each round. Bake for 15-20 minutes, until crusts are done, and toppings are hot. If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time. (If making the thinner crust, bake 10-15 minutes).
• Remove from oven and cut each round in half and serve.