Caramelized Onion Walnut And Sage Pizza Recipes

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CARAMELIZED ONION, WALNUT, AND GOAT CHEESE PIZZA WITH A BEER CRUST



Caramelized Onion, Walnut, and Goat Cheese Pizza with a Beer Crust image

Provided by Food Network

Time 1h10m

Yield Two 12 inch pizzas

Number Of Ingredients 11

2 tablespoons olive oil
3 pounds (6 large) onions, very thinly sliced
Salt to taste
Freshly ground black pepper to taste
1/2 cup finely chopped (not ground) walnuts
3 cups unbleached flour, plus extra for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1 (12ounce) can or bottle beer (beer such as Budweiser is fine)
Oil for greasing
1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such as Montrachet)

Steps:

  • Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over. After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes. By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan, then add the walnuts. Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool.
  • To make the crust, preheat the oven to 450 degrees. Combine the flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two.
  • Grease 2 baking sheets. Use a rolling pin to roll each ball into an 11 or 12 inch circle. Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking. Bake 12 to 15 minutes, or until golden brown on top or underneath

CARAMELIZED ONION, WALNUT AND SAGE PIZZA



Caramelized Onion, Walnut and Sage Pizza image

The slowly cooked sweet onions paired with crunch of walnuts and the earthy sage are a PERFECT combination in this amazing vegan pizza. For the non-vegans, I sprinkled a handful of crumbled blue cheese on top of half!

Provided by Kozmic Blues

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, plus more
olive oil, for brushing pizza dough
2 large sweet onions, thinly sliced
1/2 teaspoon salt
ground black pepper
1 garlic clove, minced
whole wheat pizza dough
1/3 cup walnuts, coarsely chopped
1 teaspoon dried sage
1 -2 tablespoon water, as needed

Steps:

  • Warm 1 tbsp olive oil in a medium skillet.
  • Add onion slices, salt and pepper.
  • Sauté over medium heat, gently scraping the pan to keep the onions from sticking as they caramelize.
  • After about 30-35 minutes the onion should be golden and very sweet.
  • Add garlic and sauté another 5 minutes until fragrant.
  • Add a splash or two of water if pan get too dry as the onion/garlic mixture caramelizes.
  • Set onions aside to cool a bit.
  • Preheat oven to 450°F.
  • Roll out pizza dough and place on an oiled baking sheet, brushing the top with olive oil.
  • Spread onions evenly over the dough and sprinkle on the sage leaves and chopped walnuts.
  • Bake pizza for 8-10 minutes, until crust is golden.

Nutrition Facts : Calories 126.7, Fat 9.8, SaturatedFat 1.1, Sodium 293.4, Carbohydrate 9.3, Fiber 1.8, Sugar 3.5, Protein 2.2

PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD



Pizza With Caramelized Onions, Ricotta and Chard image

This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h30m

Yield One 14-inch pizza (eight slices)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 1/4 pounds onions, sliced
1 teaspoon chopped fresh thyme leaves
2 garlic cloves, minced
Salt
freshly ground pepper
1/2 pound chard, stemmed, leaves washed
1 14-inch pizza crust (1/2 batch pizza dough)
3/4 cup ricotta (6 ounces)
2 ounces Parmesan, grated 1/2 cup, tightly packed
1 egg yolk

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams

ONION CONFIT, WALNUT AND GORGONZOLA PIZZA



Onion Confit, Walnut and Gorgonzola Pizza image

The onions are sauteed until caramalized, and add a full and rich flavor offset by the creamy Gorgonzola, the toasted walnuts and the earthy sage. You can make the confit in advance. You can make your own pizza dough, buy it in the grocery store, or sometimes your local pizza place will sell you some. For a delicious variation, use basil instead of sage. Adapted from Fields of Greens cookbook.

Provided by Sharon123

Categories     Cheese

Time 1h10m

Yield 1 15" pizza(or two 9"

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
2 medium yellow onions, thinly sliced
salt
fresh ground black pepper
1 -2 garlic clove, finely chopped
1/4 cup dry white wine (or use veg. stock)
pizza dough (uncooked and ready to roll out)
1/3 cup walnut pieces, lightly toasted, coarsely chopped
3 ounces gorgonzola, crumbled
1/4 lb mozzarella cheese, grated (about 1 1/2 cups)
1/2 ounce parmesan cheese, grated (about 3 tbls.)
2 teaspoons fresh sage, chopped (or use fresh basil)

Steps:

  • Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
  • Preheat the oven to 500*F.
  • Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
  • Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
  • Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS



Oven-Baked Pizza with Caramelized Onions, Gorgonzola, and Walnuts image

Provided by Gina Marie Miraglia Eriquez

Categories     Cheese     Onion     Appetizer     Bake     Quick & Easy     Dinner     Walnut     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings (appetizer)

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
1 1/4 pound onions (2 large), halved and thinly sliced
14 to 16 ounces pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
  • Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
  • Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
  • Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
  • Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA



Caramelized-Onion and Gorgonzola Grilled Pizza image

Provided by Gina Marie Miraglia Eriquez

Categories     Onion     Backyard BBQ     Blue Cheese     Walnut     Summer     Grill     Grill/Barbecue     Gourmet

Yield Makes 6 (appetizer) servings

Number Of Ingredients 6

6 tablespoon extra-virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
14 to 16 ounce pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
  • Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
  • Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
  • Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
  • Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
  • Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.

PIZZA WITH CARAMELIZED ONIONS, BELGIAN ENDIVE, GORGONZOLA, AND WALNUTS



Pizza with Caramelized Onions, Belgian Endive, Gorgonzola, and Walnuts image

Categories     Salad     Onion     Appetizer     Bake     Dinner     Walnut     Winter     Kosher     Endive     Simmer     Boil

Yield Makes four 8-inch pizzas

Number Of Ingredients 14

2 large yellow onions, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 sprig fresh thyme
Kosher salt
3 Belgian endives
1 tablespoon unsalted butter
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1/2 cup balsamic vinegar
Pizza dough (page 192)
Cornmeal or durum flour for dusting
6 ounces Gorgonzola dolce
1/4 cup chopped toasted walnuts
1 tablespoon chopped flat-leaf parsley

Steps:

  • Put the onions, olive oil, thyme sprig, and a large pinch of salt in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the onions are soft, moist, and steaming in their own juices but not browned, about 30 minutes. Uncover, raise the heat to medium, and continue cooking, stirring often, until the onions are well caramelized and meltingly tender, 15 minutes or more depending on how moist they are.
  • Cut the endives crosswise into 1-inch pieces. Separate into individual layers. Discard the cores. Heat a skillet over medium heat. Add the butter, endive, sugar, lemon juice, and salt to taste. Cook until the endives are soft and tender, stirring occasionally to prevent browning, 5 to 10 minutes. You should have about 1 cup.
  • Bring the balsamic vinegar to a boil in a small saucepan. Simmer until reduced to 2 tablespoons, about 5 minutes. Let cool.
  • At least 45 minutes before baking, put a pizza stone on a rack in the bottom third of the oven and preheat the oven to its highest setting (500°F to 550°F).
  • With lightly floured fingers on a lightly floured work surface, flatten a ball of pizza dough into a round. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
  • Place the dough on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
  • Spread one-quarter of the onion mixture over the dough. Scatter about 1/4 cup endive over the onions, then place several small spoonfuls of the cheese on top, using a total of 1 1/2 ounces. Slide onto the pizza stone and bake until the crust is brown and crisp, about 10 minutes. Remove from the oven. Scatter 1 tablespoon chopped walnuts and a sprinkle of parsley on top and drizzle with 1 1/2 teaspoons of the balsamic syrup. Cut into serving slices and serve while still warm. Repeat with the remaining 3 balls of dough.
  • Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another full-bodied red wine.

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