Potato Caramelized Onion And Rosemary Pizza Recipes

GARLICKY MASHED POTATOES WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally and lowering the heat if the onions begin to burn, until golden, about 30 minutes.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the onions. Mash the potatoes and onions with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

ROSEMARY POTATOES WITH CARAMELIZED ONIONS

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

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.

POTATO, CARAMELIZED ONION & ROSEMARY PIZZA

Steps:

• Heat 4 tsp (20 mL) olive oil over medium-low heat in a large skillet. Add 2 cups (500 mL) sliced yellow onions and cook until soft and golden brown, 20 to 30 min.
• Meanwhile, poke 10 potatoes a few times with the tip of a knife and microwave on HIGH for 1 1/2 to 2 min. or until softened. Cool potatoes, then cut into 1/4-in. (5 mm) slices.
• Place 2 pizza crusts on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide cheese, potatoes and onions between pizza crusts. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.
• Remove from grill and season with 2 tbsp (30 mL) finely chopped fresh rosemary, 1/2 tsp (2 mL) each salt and pepper. Drizzle with 2 tsp (10 mL) olive oil. Slice each pizza into 6 wedges and serve.

POTATO AND ROSEMARY PIZZA

Steps:

• Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
• Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
• Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
• Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
• Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
• Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

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.

POTATOES AND CARAMELIZED ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-cup baking dish (or larger).
• In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
• Add in the garlic the last 5 minutes of cooking.
• Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
• Top with 1/3 of the caramalized onion mixture.
• Arrange another layer of potatoes over the onions, season with salt and pepper.
• Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
• Bring the chicken stock to a simmer and pour slowly over the potatoes.
• Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
• Bake for about 40 minutes.
• Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
• Cool for 10 minutes before serving.