Caramelized Onion Pizza Recipes

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.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

ZUCCHINI AND CARAMELIZED-ONION PIZZA

Steps:

• Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
• Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
• Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.

CARAMELIZED ONION PIZZA

Steps:

• In a medium saucepan cook the onions and garlic in hot olive oil over medium heat.
• Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.
• Set the onions aside.
• Heat grill to medium heat.
• Toast one side of each bread round directly over the heat for 1-2 minute.
• Remove from the grill.
• Top the toasted side of each bread round with the onion mixture, sliced tomatoes, mozzarella cheese, and Romano cheese.
• Return bread rounds to the grill, over indirect heat.
• Cover the girll and cook for 5-10 min or until the cheese is melted and toppings are heated through.
• Remove from the grill and top with basil before serving.

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, GORGONZOLA, AND ROSEMARY PIZZA

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

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.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
• In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.
• On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

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.

CARAMELIZED ONION CHEESE PIZZA

Steps:

• Place olive oil in large skillet and add thinly sliced onion, cook over low heat until onions are caramelized and golden browned, about 20 minutes.
• While the onion cooks preheat oven to 400°F.
• Place cooked onions on pizza crust and sprinkle with seasoning. Sprinkle crust with goat cheese, Monterey Jack cheese, and Parmesan cheese.
• Place pizza in hot oven and bake for 12 to 15 minutes or until cheese melts and the crust is crisp.
• Remove from oven and cut into wedges.

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 & FIG PIZZA

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally. Add garlic and pepper; cook 1 minute longer., Preheat oven to 425°. Unroll and press dough onto bottom and up sides of a greased 15x10x1-in. baking pan. Bake 7-10 minutes or until golden brown., In a small bowl, beat cream cheese, thyme and remaining oil until blended. Spread over crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted.

CARAMELIZED ONION & BRIE PIZZA

Steps:

• CRUST:.
• Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
• Allow dough to rise, covered, while you make the topping.
• TOPPING:.
• In large skillet, heat oil.
• add onions and cook, stirring often, until translucent and browning on edges.
• Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
• Remove from heat and set aside to cool.
• Place pizza stone in middle of oven and preheat to 425.
• Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
• Cover each dough with a layer of onions, then scatter the Brie.
• Grind a sprinkling of fresh pepper over top and scatter with almonds.
• Bake for 15 to 18 minutes, until crust is brown.
• For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
• Serve hot or at room temperature.