Caramelized Onion Portabello Mini Pizzas Recipes

CARAMELIZED ONIONS

Steps:

• Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Steps:

• For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
• For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
• For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
• Heat a grill pan over medium-high heat.
• Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
• For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

CARAMELIZED-ONION PIZZA WITH MUSHROOMS

Steps:

• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
• Put oven rack in middle position and preheat oven to 475°F.
• While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
• Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

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-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.