Ham And Swiss With Caramelized Onion On Rye Pizza Food

CARAMELIZED ONION PIZZA

Steps:

• To caramelize the onions, heat the olive oil in a large skillet over medium heat.
• Add the onions and garlic and cook over medium-low heat for about 20 minutes, stirring frequently, until the onions are very soft and lightly browned.
• Add the balsamic vinegar and cook a few more minutes, then remove from heat.
• Preheat the grill to low-medium heat (or preheat your oven to 400 degrees).
• Spread the caramelized onions evenly over the pizza crust.
• Top the onions with the chopped peppers, crumbled goat cheese, shredded provolone, and chicken.
• Cook for 10-15 minutes, making sure the crust does not burn.
• Remove from the grill or oven and let set 5 minutes before slicing.

HAM AND SWISS PIZZA

Steps:

• Heat oven to 400ºF.
• Cook peppers and onions in medium skillet in small amount of boiling water 2 to 3 min. or until tender; drain. Stir in mustard and basil.
• Place crust on lightly greased baking sheet; top with pepper mixture, ham and Swiss cheese.
• Bake 8 to 10 min. or until cheese is melted and pizza is heated through.

PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD

Steps:

• Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
• While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
• Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
• In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
• Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

HAM AND SWISS WITH CARAMELIZED ONION ON RYE PIZZA

Steps:

• Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan. Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
• Stir occasionally until onions begin to become soft and start giving up their juices. Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if they're drying out.
• The onions are done when they are so tender it seems they're melting. They should be moist, but not sitting in pools of liquid.
• Remove from the heat.
• Preheat oven (and baking stone, if available) to 500°F.
• Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat.
• Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too.
• Divide the caramelized onions evenly between the two crusts, spreading near the edges.
• Fold the ham slices gently onto the crust, covering most of the onions.
• Arrange the Swiss cheese slices evenly over the top.
• If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
• Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust.
• Let cool 5 minutes before slicing.
• If desired, serve with the dijon mayonnaise for dipping.