Onion Pizza Recipes

ONION PIZZA

Steps:

• heat onions in oil on low heat for about 30 minutes.
• In another pan cook tomatoes with sugar and cornmeal until it tickened.
• mix onions, tomatoes, salt and pepper and herbs.
• spread on the dough, add anchovies, olive and parmesan.
• bake in the oven at 425F degrees until the cheese in melted.

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.

MAUI ONION PIZZA

Steps:

• Preheat the oven with a baking stone to 500 to 700 degrees F.
• Spread the pizza dough into an 11-inch round on a work surface. Spread with aioli, garlic, mozzarella, onions and rosemary.
• Bake until crust is firm and golden brown, 3 to 5 minutes.
• Apply Parmesan to the pizza and top with truffle salt. Cut and serve hot!

PANCETTA AND ONION PIZZA

Steps:

• Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
• Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
• Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve.

ONION PITA PIZZA

Steps:

• In a small skillet, cook onion in butter over low heat for 20-25 minutes or until golden, stirring occasionally. Meanwhile, place pita bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a food processor, combine cottage cheese and blue cheese; cover and process until blended. Spread over pita bread; top with onion. Sprinkle with walnuts. Bake 3-5 minutes longer or until heated through. Cut into wedges.,

GARLIC-ONION TOMATO PIZZA

Steps:

• Sprinkle cornmeal evenly over two greased 14-in. pizza pans; set aside. In a bowl, dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes. , Broil onions and garlic in batches 3-4 in. from the heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic., Arrange onions, garlic and tomatoes over crust. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450° for 8-9 minutes or until cheese is melted.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

PEPPER, ONION & FETA PIZZA

Steps:

• Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
• Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.