Pita Pizza With Caramelized Onions Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
• Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
• Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.

Steps:

• Slice onions and saute in 1 tbsp olive oil over medium heat until soft. Add brown sugar and cook another 5 minutes. Set onions aside. Add sausage to skillet and cook until browned; a few minutes.
• Preheat oven to 425.
• Place pita on baking sheet. Brush pita with remaining tablespoon olive oil.
• Spoon sauce onto pita.
• Sprinkle with Italian sausage and mozzarella.
• Cook 15-20 minutes.

Steps:

• Core the tomatoes and halve them crosswise, then squeeze the juices and seeds into a large bowl. Whisk in 1 tablespoon olive oil and season with salt and pepper. Add the arugula but don't toss; set aside. Dice the tomatoes and toss in a separate bowl with the olives and rosemary.
• Preheat a grill to medium high. Brush the onion rounds with olive oil and season with salt. Grill until soft, 3 to 4 minutes per side. Transfer to a plate and separate the rings. Reduce the grill heat to medium.
• Brush both sides of the pitas with olive oil and grill until marked, 2 to 3 minutes per side. Top with some of the tomato-olive mixture, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2 to 3 minutes.
• Toss the arugula with the dressing and pile on top of the pitas. Season with salt and the red pepper flakes and drizzle with olive oil.

Steps:

• Preheat the oven to 400 degrees F.
• Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
• Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Steps:

• In a medium saucepan cook the onions and garlic in hot olive oil over medium heat.
• Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.
• Set the onions aside.
• Heat grill to medium heat.
• Toast one side of each bread round directly over the heat for 1-2 minute.
• Remove from the grill.
• Top the toasted side of each bread round with the onion mixture, sliced tomatoes, mozzarella cheese, and Romano cheese.
• Return bread rounds to the grill, over indirect heat.
• Cover the girll and cook for 5-10 min or until the cheese is melted and toppings are heated through.
• Remove from the grill and top with basil before serving.

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.