White Pizza With Caramelized Onion And Chicken 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.

SIMPLE CARAMELIZED ONION WHITE PIZZA

Steps:

• Preheat oven to 550 degrees F, with pizza stone set on middle rack while the oven preheats.
• Toss or roll the dough into a flat, round shape, approximately 10-inches in diameter.
• Spread the mozzarella and 1 tablespoon of the parmesan or romano cheese over the center of the pizza dough, leaving uncovered a ring of approximately 1-inch around the edge.
• Add the caramelized onions, spreading them over the cheese. Sprinkle the remaining tablespoon of parmesan or romano cheese.
• Slide the pizza onto the stone in the oven, either directly or using a pizza tray/cookie sheet. Bake for approximately 8 minutes until the crust is browning and the center bubbles. If you notice that bubbles develop on the ring of crust without cheese and onions, you should press them down or puncture them with a fork or knife. This keeps them from burning before the pizza is fully baked.
• Once you remove the pizza from the oven, slice it into wedges for serving.

WHITE PIZZA WITH CARAMELIZED ONION AND CHICKEN

Steps:

• Caramelized onions: Melt butter with olive oil in pan over medium heat. Add sliced onions and brown sugar and cook for 8 minutes, stirring occasionally. Remove from heat.
• Sauce: Meanwhile, place milk, cornstarch, garlic, garlic salt, onion powder, oregano, salt, pepper, and nutmeg in a medium saucepan. Bring to a boil and continue to cook for 2 minutes. Reduce heat and simmer until sauce thickens, about 3-4 minutes longer. Remove from heat.
• Pizza: Spread prepared dough with white sauce. Sprinkle with garlic and half of mozzarella cheese. Spread on shredded chicken, onions, tomatoes, capers and the rest of the cheese. Add the optional ricotta and pineapple if desired.
• Using a pastry brush, brush a thin coating of olive oil around the outer crust and then lightly sprinkle with garlic salt.
• Cook in a 450°F oven for 10-15 minutes until cheese is bubbly and crust in browned.
• Let set for 5 minutes before cutting and serving.

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

MEATY GRILLED PIZZA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Prepare a grill for medium heat.
• Roll out the pizza dough and form into a circle. Put the dough on the grill, cook for 2 minutes and then flip with tongs. Move to a cooler spot on the grill and cook until the dough begins to pull away from the grill, about 2 minutes.
• Remove the dough to a work surface. Add the sauce, cheese, pepperoni, sausage, Caramelized Onions and mushrooms and place back on the grill over indirect heat. Cook until the cheese melts, about 5 minutes. Garnish with basil and serve warm.
• Melt the butter in a medium skillet over medium heat. Add the onions and a pinch of sugar if using and toss to coat the onions. Cover and cook, stirring occasionally, until the onions turn golden, about 10 minutes. Turn the heat up to medium high and continue to cook, stirring constantly, until the onions begin to brown, another 10 minutes. Season with salt and pepper.

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.

CHICKEN PIZZA WITH CARAMELIZED RED ONION

Steps:

• Heat oil in a large skilet over medium heat.
• Add onions and stir- cook until transparent.
• Stir in brown sugar, balsamic vinegar, garlic, oregano & basil.
• Continue to stir- cook until liquid has evaporated (about 10 minutes) and onions are caramelized.
• Remove from heat and let cool.
• Preheat oven at 400°F.
• Spread onions over pizza crust.
• Cut chicken into bite size pieces and spread over onions.
• Sprinkle with feta, parsley& chopped tomatoes.
• Bake for 10-15 mintues or until crust is brown and crisp.

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.

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.