White Bean And Caramelized Onion Calzone Recipes

CARAMELIZED ONION AND WHITE BEAN FLATBREAD

Steps:

• Preheat oven to 450°F.
• Place oven rack in the lowest positions.
• Combine 2-1/2 tablespoons oil, onions and salt in a medium saucepan.
• Cover and cook over medium-high heat, stirring often, until the onion is softened, about 7-9 minutes.
• Now add 1-1/2 tablespoons more of oil, a little bit at a time, and add mushrooms and cook about 4 minutes longer.
• Liquid needs to be absorbed.
• Cook for another 5-7 minutes reducing heat to medium-low, uncovered and stirring occasionally, until very soft and golden.
• Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet.
• Bake until puffed and lightly crisped on the bottom, 8-10 minutes.
• Stir oregano and pepper into the onion-mushroom mixture.
• Transfer, half the onion mixture to a small bowl.
• Add beans to the remaining onion mixture;, cook over medium heat, stirring often, until heated through, about 2-3 minutes.
• Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
• Spread the bean paste over the pizza crust.
• Top with the reserved onion, tomatoes,cheese and pepitas,or sunflower seeds or pine nuts, if using.
• Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11-13 minutes.
• Slice and serve.

WHITE BEAN AND CARAMELIZED ONION CALZONE

Steps:

• Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
• Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
• In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
• Heat the oven to 500 degrees. Lightly oil a baking sheet.
• Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
• Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.