Mini Onion Jam Pizzas Recipes

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PIZZETTES (MINI PIZZAS) FROM GIADA DE LAURENTIIS



Pizzettes (Mini Pizzas) from Giada De Laurentiis image

Mini pizzas from Giada's kitchen. Try making them for a party... just be sure to double your recipe!

Provided by Adopted Parisian

Categories     Pork

Time 20m

Yield 24 pizzetes, 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon herbes de provence (optional)
1 teaspoon sugar
1 (12 -16 ounce) package purchased fresh pizza dough
3 ounces goat cheese, crumbled (about 1/2 cup)
2 -3 ounces prosciutto, cut into 2 by 2-inch pieces (about 5 large slices)
parsley sprigs (optional) or rosemary sprig, for garnish (optional)

Steps:

  • In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 1 hour and 45 minutes.
  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet.
  • Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese.
  • Bake until golden and bubbly, about 10 minutes.
  • While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Nutrition Facts : Calories 109.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 8.4, Sodium 274.7, Carbohydrate 6.7, Fiber 0.9, Sugar 3.2, Protein 2.8

MINI ONION JAM PIZZAS



Mini Onion Jam Pizzas image

Pillsbury™ Thin Crust Pizza Crust is the easy-fix secret to making these irresistible single-bite delicacies, perfect for your next cocktail gathering.

Provided by Bree Hester

Categories     Appetizer

Time 1h30m

Yield 50

Number Of Ingredients 15

1/2 cup olive oil
2 lb red onions, thinly sliced
1 tablespoon packed brown sugar
1/2 cup red wine
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cans (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 chunk (4 oz) blue cheese
3 sprigs fresh thyme leaves
2 cups baby arugula
1 wedge (2 oz) Parmesan cheese
3 tablespoons olive oil
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper

Steps:

  • In Dutch oven, heat 1/2 cup oil over medium heat. Add onions; cook 15 minutes, stirring occasionally, until translucent. Add brown sugar, wine and vinegar. Reduce heat to medium-low. Cook 30 to 40 minutes, stirring occasionally, until onions are caramelized. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Set aside to cool.
  • Heat oven to 400°F. Unroll both cans of dough onto lightly floured cutting board. Using 2 1/2-inch round cutter, cut dough into 50 rounds; place on ungreased cookie sheet.
  • Spoon 1 tablespoon onion jam onto each dough round. Top each with 1 small piece of blue cheese and a few thyme leaves.
  • Bake 10 to 12 minutes or until crusts are golden brown and cheese is melted.
  • To serve, garnish each warm pizza with a few arugula leaves. Using vegetable peeler, add a few shavings of Parmesan cheese to top of each. Drizzle pizzas with 3 tablespoons olive oil. Sprinkle each with sea salt and freshly ground pepper. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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