Fresh Herb And Onion Pizza Food

FRESH HERB PIZZA

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

FRESH HERB AND ONION PIZZA

Steps:

• Spread the onions and then the herbs on the pizza crust. Drizzle with olive oil and then salt and pepper to taste.
• Bake at 450* for 15-20 minute.

CHORIZO, MUSHROOM AND ONION PIZZA

Steps:

• Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
• Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
• Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
• Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.

STEAK, MUSHROOM, AND ONION PIZZA

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, mushrooms, and garlic and saute 1-2 minutes, or until starting to release juices. Add salt, pepper, thyme, and balsamic vinegar and stir-fry until onions are just turning brown, about 10 minutes. Remove from pan and set aside.
• In same skillet, heat remaining 2 tablespoons olive oil. Add beef strips and stir-fry until browned, about 4-5 minutes. Add mushroom mixture back to skillet and cook until heated through. Add enough flour to thicken juices. Remove from heat and set aside.
• Meanwhile, heat oven to 400* F. Spread pizza dough out into a 12 inch circle in a greased pizza pan. Bake at 400* F for about 10 minutes, or until just turning pale golden.
• Spread sauce over crust. Top with about 1 cup of the mozzarella cheese (use more if desired). Place beef mixture evenly over cheese. Top with remaining mozzarella.
• Return to oven and bake at 400* F for another 10-12 minutes, or until cheese is melted with golden brown spots.

THREE-CHEESE PIZZA WITH ONION AND SAGE

Steps:

• In a food processor combine 1/2 cup of the flour and the yeast, with the motor running add the hot water, and turn the motor off. Add the oil, the honey, the salt, the cornmeal, and 1/2 cup of the remaining flour, blend the dough until it forms a ball, and if necessary blend in enough of the remaining 1/4 cup flour to form a soft but not sticky dough. Process the dough for 30 seconds, turn it out onto a lightly floured surface, and knead it 10 times. Form the dough into a ball and let it rest, covered with an inverted bowl, in a warm place for 20 minutes.
• Preheat the oven to 500°F. On a lightly floured surface roll out the dough into a 12-inch circle and transfer it to an oiled baking sheet (preferably black steel), sprinkled lightly wih the cornmeal. (If using the dried sage sprinkle it evenly over the dough.) Scatter the Fontina and the blue cheese evenly over the dough, leaving a 1/2-inch border, and arrange the onion rings and the fresh sage leaves over the cheese. Sprinkle the pizza with the Parmesan and bake it on the bottom rack of the oven for 10 minutes, or until the crust is golden and the cheese is bubbling.

ONION PIZZA

Steps:

• heat onions in oil on low heat for about 30 minutes.
• In another pan cook tomatoes with sugar and cornmeal until it tickened.
• mix onions, tomatoes, salt and pepper and herbs.
• spread on the dough, add anchovies, olive and parmesan.
• bake in the oven at 425F degrees until the cheese in melted.