Mini Onion Jam Pizzas Food

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.

ONION JAM

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA

Steps:

• In a pan saute onions in oil till a caramel color, set aside to cool completely.
• Preheat oven to 450 degrees.
• Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
• Place on a pan that is dusted with corn meal.
• Spread a thin coat of olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Place in oven and bake for 15-20 minutes.
• ALTERNATE method:.
• If grilling preheat grill to medium high.
• Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
• Flip and then lightly spread olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Cook a couple more minutes.

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.