Tomato Caramelized Onion And Stilton Pizza Recipes

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CARAMELIZED ONION & SUN-DRIED TOMATO PIZZA



Caramelized Onion & Sun-Dried Tomato Pizza image

Make and share this Caramelized Onion & Sun-Dried Tomato Pizza recipe from Food.com.

Provided by OceanIvy

Categories     Cheese

Time 2h20m

Yield 1 pizza

Number Of Ingredients 11

1 (14 inch) prebaked pizza dough
3/4 cup dried tomatoe
2 tablespoons olive oil
2 large sweet onions, peeled & thinly sliced
salt & pepper
4 garlic cloves, peeled
1 tablespoon olive oil
1 teaspoon anchovy paste
2 teaspoons dried oregano
1/4 lb mozzarella cheese, diced small
2 tablespoons freshly grated parmesan cheese

Steps:

  • In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
  • Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
  • Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
  • Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
  • Continue to sauté until a rich golden brown color, about 20 minutes.
  • Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
  • Heat oven as needed to bake pizza for crust.
  • Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
  • Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
  • Spread tomato mixture on top; press lightly and sprinkle with oregano.
  • Spread mozzarella all around, then Parmesan and some extra pepper.
  • Bake 10-15 minutes or until the crust is golden and topping is hot.
  • Remove from oven and place on cutting board. Let rest 5 minutes before slicing.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA



Potato, Goat Cheese, Caramelized Onion and Cherry Tomato Pizza image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 2 servings

Number Of Ingredients 10

One .25-ounce packet active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1 large onion, caramelized
1 1/2 cups marble red potatoes, cooked and halved
1/2 cup cherry tomatoes, sliced in half
5 ounces goat cheese, crumbled

Steps:

  • For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  • In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  • Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
  • Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  • Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
  • For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
  • Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

TOMATO-ONION PHYLLO PIZZA



Tomato-Onion Phyllo Pizza image

With a delicate crust and lots of lovely tomatoes on top, this dish is a special one to serve to guests. I make it often when fresh garden tomatoes are in season. It freezes well unbaked, so I also keep one on hand to pop in the oven for a quick dinner.-Neta Cohen, Bedford, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 28 slices.

Number Of Ingredients 9

5 tablespoons butter, melted
14 sheets phyllo dough (14x9 in.)
7 tablespoons grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 cup thinly sliced onion
1 pound plum tomatoes, sliced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste

Steps:

  • Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

Nutrition Facts : Calories 54 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CARAMELIZED ONION AND DUCK CONFIT PIZZA



Caramelized Onion and Duck Confit Pizza image

Provided by Food Network

Time 1h

Yield Yield: 1 pie

Number Of Ingredients 10

1 large Spanish onion
3 tablespoons vegetable oil
2 confit duck legs
7 ounces prepared pizza dough
Semolina flour, for dusting
1/2 cup grated fontina cheese
1/2 cup crumbled goat cheese
1/4 cup pine nuts, toasted
Freshly chopped rosemary leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.
  • Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
  • Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

TOMATO ONION FLATBREAD PIZZA



Tomato Onion Flatbread Pizza image

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 6

1 ball pizza dough or prebaked thin 14-inch flatbread or crust
Salt and freshly ground black pepper
1/4 cup olive oil
16 to 28 Roma or beefsteak tomato slices
1 1/4 cups thinly sliced red onion rounds
1 cup shredded Parmesan

Steps:

  • Preheat the oven to 425 degrees F.
  • If using uncooked dough, roll the dough out 1/4-inch thin. Sprinkle with a small amount of salt and pepper and transfer to a baking screen. Precook the dough until crispy, 12 minutes.
  • To build the pizza, drizzle the crust with the oil. Next, arrange the tomatoes to cover the dough, followed by the onions and cheese.
  • Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes. Let cool for 2 minutes, then slice and serve.

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA



Caramelized Onion, Gorgonzola, and Rosemary Pizza image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup extra virgin olive oil
4 yellow onions, thinly sliced
1-tablespoon fresh rosemary leaves
1/4 cup softened butter
Basic Pizza Dough, recipe follows
10 ounces Gorgonzola, crumbled
Salt
Freshly ground black pepper
1 cup warm tap water (100 to 115 degrees)
1 package active dry yeast
3 to 3 1/2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
  • Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
  • Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
  • Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
  • Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

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