Sweetonionpizza Food

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SWEET ONION PIZZA



Sweet Onion Pizza image

Make and share this Sweet Onion Pizza recipe from Food.com.

Provided by Rita1652

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 prepared pizza crust, prebaked
1 cup mozzarella cheese, shredded
2 1/2 tablespoons olive oil
1 lb sweet onion, sliced
1/4 cup sun-dried tomato packed in oil, chopped
1/4 cup roasted peppers, drained and sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons fresh basil, chopped
salt and pepper

Steps:

  • Heat oven to 425 degrees.
  • Place pizza shell on baking sheet.
  • Sprinkle on the cheese.
  • Layer onions on pizza.
  • Drizzle with olive oil.
  • Top with sun-dried tomatoes and peppers.
  • Sprinkle with herbs, salt and pepper.
  • Bake until onions just begin to brown, about 10-15 minutes.

CARAMELIZED ONION PIZZA



Caramelized Onion Pizza image

Make and share this Caramelized Onion Pizza recipe from Food.com.

Provided by Charlotte J

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 prepared pizza crust (ready-to-bake pizza crust)
2 tablespoons olive oil
4 cups yellow onions, sliced (about 3 medium onions)
1 tablespoon garlic, minced
2 tablespoons balsamic vinegar
1/2 cup sweet bell pepper, grilled and chopped
4 ounces goat cheese, crumbles
2 ounces provolone cheese or 2 ounces mozzarella cheese, shredded
1/4 cup grilled chicken, grilled

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.

SUZY'S SWEET AND SWINE PIZZA



Suzy's Sweet and Swine Pizza image

Sweet and salty, this unique pizza is so delicious. I've changed the shape of the crust to create interest and chose to leave out the traditional red sauce in favor of sauteed fruits and vegetables. The cheese and fresh herbs add a great touch to finish it off. This can also be served as an appetizer by slicing it into thin slices on the diagonal. Serve the slices over a bed of Boston lettuce leaves and save the pineapple cap as a garnish. Finish off the meal with some vanilla yogurt topped with 1 tablespoon chopped pistachios for a power lunch!

Provided by Susannah Locketti

Categories     side-dish

Time 32m

Yield Yield: 4 servings

Number Of Ingredients 10

7 ounces prepared pizza dough, divided into 2 balls
All-purpose flour, for dusting
1 teaspoon olive oil
1 teaspoon crushed red pepper flakes
2 ounces prosciutto, chopped
1 cup finely chopped red onion
1 cup chopped fresh pineapple
1/4 cup reduced-fat shredded mozzarella
Freshly ground black pepper
Chopped fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • On a lightly floured surface, roll out the dough balls to form 2 long rectangles and put them onto parchment lined baking sheets.
  • Put the olive oil in a medium skillet over medium-high heat and add the red pepper flakes. Allow the flakes to sizzle and season the oil. Add the prosciutto and onion and cook until browned, about 7 to 10 minutes. Stir in the pineapple. Divide the mixture and spread it over the 2 pizza doughs. Top each pizza with half the mozzarella cheese and a few grindings of black pepper. Cook until the cheese is melted, about 7 to10 minutes. Sprinkle with fresh chopped basil for a flavor boost. Slice each pizza on the bias with a pizza cutter and serve.

CARAMELIZED ONION, SAUSAGE AND BASIL PIZZA



Caramelized Onion, Sausage and Basil Pizza image

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Cornmeal, for dusting
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 tablespoon unsalted butter, at room temperature
2 onions (about 1 1/2 pounds), thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spicy turkey or pork sausage, casings removed, crumbled
All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
1/4 cup chopped fresh basil leaves

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.

SWEET POTATO AND KALE PIZZA



Sweet Potato and Kale Pizza image

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Provided by Andrea Bemis

Yield Makes 6 servings

Number Of Ingredients 8

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch curly kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts

Steps:

  • Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

ALSATIAN PIZZA WITH BACON AND CARAMELIZED ONIONS



Alsatian Pizza with Bacon and Caramelized Onions image

Provided by Fred Thompson

Number Of Ingredients 14

For the Foolproof Pizza Dough
2/3 cup (5 fl oz/160 ml) warm water (105°¿115°F/40°¿46°C)
1 package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 cups (10 oz/315 g) bread flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus more for oiling
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 yellow onions, thinly sliced
1 tablespoon firmly packed light brown sugar
8 slices thick-cut applewood¿smoked bacon, cut into strips
Cornmeal for dusting
1/4 lb (125 g) Gruyère cheese, thinly sliced
2 tablespoons chopped fresh thyme

Steps:

  • 1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 1¿1 1/2 hours.
  • 2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
  • 3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
  • 4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
  • 5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
  • 6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
  • 7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4-6 minutes.
  • 8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.

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