Pizza Four Ways
- At April 12, 2010
- By megan
- In Apples, blue cheese, caramelized onion, Peppers, pizza, pizza dough, roasted garlic, Sauce, shrimp, turkey
1
Why make one large pizza when you can make four small pizzas? Mix it up a little…
The four I made, from left to right, are:
- Turkey Meat Sauce and Green Pepper
- Shrimp with Roasted Garlic Oil and Green Pepper
- Caramelized Onion, Apple, and Blue Cheese
- Roasted Garlic
For all of these, I followed my Pizza Dough recipe, in which I altered the flour content in following way: 2 cups unbleached white flour, 1.5 cups whole wheat flour. Also, I rolled each crust super thin and baked them at 425 on a pizza stone for approximately 5 minutes each. They will take more time if they are not incredibly thin, so be mindful of that.
I had some leftover Turkey Meat Sauce (which was actually chopped meatballs in sauce from my Turkey Meatballs in Homemade Sauce recipe) , so I spread that on some dough with sliced green pepper.
I roasted garlic for my Roasted garlic flatbread-style pizza, and used the oil as a base for the shrimp pizza. I spread some oil, put on some chunks of shrimp, green pepper, salt, and pepper.
My favorite pizza of the four was the caramelized onion, apple, blue cheese combination. This needs to be planned out a bit because it can take 30 minutes or so to slowly caramelize onions. I spread them out on the crust, covered the pizza in apple slices, and then some Oregon blue cheese crumbles. Delicious. If you aren’t familiar with caramelizing onions, the first part of my Caramelized Onion Butter recipe can explain that.
My roasted garlic flatbread is really simple. Just add some roasted garlic and its oil to the rolled out dough. Salt and pepper, bake, and dive right in. If you want to review roasting garlic, follow my recipe for Roasted Garlic Spread, but skip the part where you make it a spread. Or, make a roasted garlic spread… whichever way you prefer.
Parmesan Stuffed Crust Pizza
- At December 6, 2009
- By megan
- In caramelized onion, Feta Cheese, pizza, pizza dough, roasted garlic
- 0
When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.
Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.
Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.
Caramelized Onion Butter
- At October 17, 2009
- By megan
- In Butter, caramelized onion, favorites
- 1
This is by far the best butter I’ve ever made.
First, caramelize a yellow or sweet onion. I chopped one up and added it to 2 tablespoons of olive oil that was heating in a pan. Start on medium high heat to get it going, and then drop the heat to medium low, stirring occasionally, for 40 minutes or so until they are nicely golden and fragrant. Let the onion mixture cool.
Then, in the KitchenAid mixer with the wire whisk attachment, add 1/4 cup (or more depending on how much butter you really want to make) and beat on speed 10 (don’t forget the splash guard) for 3-4 minutes until you have butter. Then add the onions and mix again until well combined. Add sea salt and pepper to taste. I enjoyed this butter with grilled ciabatta bread.
Caramelized Cipollini Onions
- At August 22, 2009
- By megan
- In caramelized onion
- 0
I love caramelized onions. For these, I sliced 5 cipollini onions and sautéed them in 3-4 tablespoons of olive oil for 30-40 minutes. I started out on medium-high heat and then kept turning it down every 5-10 minutes until they simmered on low for the last 15 minutes. Just keep your eye on them so they don’t burn.
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