Four Cheese Pizza With Caramelized Onions Recipes

FOUR-ONION PIZZA WITH GOAT CHEESE

Steps:

• Preheat oven to 375 degrees.
• Place yellow onion and 2 tablespoons of olive oil in a medium skillet and cook over low heat, stirring occasionally for about 20 minutes, or until onions are soft and caramelized.
• Meanwhile, flatten pizza dough with your fingertips on a lightly floured surface. Forming a rectangle, continue to stretch the dough until it is about 12 inches long and 8 inches wide, or slightly smaller than a standard-size baking pan. Transfer the dough carefully to parchment-paper-lined baking sheet or pan. Drizzle 3 tablespoons of olive oil, 2 ounces of goat cheese, and red pepper flakes evenly atop the dough. Bake for 10 minutes.
• Meanwhile, turn the heat up to medium and add leeks and shallots. Cook 5-10 minutes or until the onions have softened.
• After 10 minutes of baking, remove pizza dough from oven. Top with onion mixture and remaining goat cheese, then sprinkle with chives. Bake for an additional 20-25 minutes, or until brown and crisp at edges.
• Bon appetit!

FOUR CHEESE PIZZA WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions and salt and pepper if using, and cook, stirring occasionally, until softened and just beginning to brown about 30 minutes.
• Add the sugar, reduce the heat to medium low, and cook, stirring frequently, for another 20 minutes, until the onions are soft and nicely browned. Keep a close eye on the heat, and lower it a bit if the onions on the bottom of the pan starts to burn. If the onions start to stick you can add a tablespoon or two of water and give it a stir; repeat as needed. Taste and adjust the seasonings. Let cool slightly.
• Preheat oven to 425°F. Blend the ricotta, Grana Padano, oregano, anchovies and pepper together in a medium bowl. Press the dough out into a rectangle, letting it rest between shaping. or, unroll the pizza dough right on its parchment paper onto a rimmed baking sheet. Spread the ricotta mixture over the dough, leaving a ½-inch border.
• Sprinkle half of the grated mozzarella and half of the grated fontina evenly over the ricotta. Spread the caramelized onions evenly over the cheese, then sprinkle the rest of the grated mozzarella and fontina over the onions. Bake until the edges of the crust golden brown and when a spatula is slid under the tart it lifts up firmly, about 22 to 26 minutes.
• Distribute the chives over the pizza, if desired. Serve warm or at room temperature, cut into squares.

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 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 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.