Bistroonionjalapenopizza Recipes

JALAPEñO POPPER PIZZA

Steps:

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a small bowl, combine olive oil, jalapeño, red chili pepper and shallot; set aside. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Spread cream cheese evenly over the top, leaving a 1-inch border. Top with bacon, jalapeño mixture and cheese. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese has melted. Serve immediately.

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)

Steps:

• Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
• Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
• Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
• Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

BUFFALO-STYLE PIZZA

Steps:

• Heat olive oil in a pan over medium-high heat. Add tomato paste, garlic powder, onion powder, red pepper flakes, basil, oregano, salt, and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan, 3 to 4 minutes.
• Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook, stirring occasionally, until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed.
• Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil, rubbing some on your fingers as well.
• Press, stretch, and pull pizza dough until it fills the prepared pan, going all the way to the corners. If the dough stops stretching, let it rest for 5 minutes before resuming.
• Top dough with cooled sauce, spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame, and slowly move it around to evenly apply the heat, until you hear it starting to sizzle, about 1 minute.
• Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred, about 20 minutes. Slice and serve.

PROVENçAL ONION PIZZA

Steps:

• Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
• Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X's and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.