Pizza Onion Rings Recipe By Tasty

Steps:

• Peel and cut onions into 1-centimeter (½ inch) rings. Separate the rings.
• Slice the mozzarella into 4 even strips.
• Place a smaller onion ring in the center of a larger one.
• Fill the gap between the rings with the mozzarella strips. For extra cheesiness, use two layers of cheese. Repeat with remaining onion rings and freeze for 1 hour.
• Place the flour, eggs, and breadcrumbs into three separate bowls.
• Coat each prepared ring in the flour first. Then dip into the egg, then the breadcrumbs, then the egg again, and one last time into the breadcrumbs. Repeat with the remaining onion rings and place in freezer.
• Fill a large pot with oil and set over medium high heat until it reaches 350˚F (175˚C).
• Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
• Drain on a paper towel, then serve with marinara!
• Enjoy!

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use ¼ cup (30 g) of flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight. You may need to sprinkle a little flour while you're kneading if the dough is too sticky. Form the dough into a ball.
• Pour 1 tablespoon of olive oil in a bowl. Place the dough in the bowl. 7. Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Divide the dough into 3 equal balls.
• Begin forming the dough into a circle about ½-inch (1 cm) thick and 8 inches (20 cm) wide, making sure the middle of the circle is not too thin. Repeat with the other 2 balls of dough.
• Sprinkle the cornmeal on a baking sheet. Place dough on the baking sheet.
• Place 4 slices of pepperoni on the dough in the center. Place 4 slices of the provolone over the pepperoni.
• Spread half of the tomato sauce around the edge of the dough. Sprinkle 1½ cups (150 g) of mozzarella over the sauce around the edge of the circle.
• Place the second circle of dough over the first and tuck the edges underneath the first layer of dough. Repeat with the pepperoni, provolone, tomato sauce, and mozzarella. Place the third layer of dough over the second. Tuck the edges underneath.
• Preheat oven to 350˚F (180˚C).
• With a knife make one vertical cut in the center of the pizza, making sure you cut through all of the layers. Make another horizontal cut, then 2 diagonal cuts so you have 8 triangles to fold over. Begin folding back each layer, creating an opening in the center. Repeat 7 more times.
• Brush the ring with olive oil and bake for 40 minutes. Cover with foil and continue to bake for 20 minutes.
• Place a bowl filled with the rest of the tomato sauce in the center of the ring.
• Enjoy!

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut the onion crosswise into ½-inch (1 cm) slices and gently push apart each layer to get individual rings. Set aside.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate large bowl. Add the flour to a third large bowl.
• Dredge the onion rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the onion rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut each eggplant crosswise into ½-inch (1 cm) slices. Use a 1½-2-inch (3-5 cm) round cookie cutter to punch out the center of each slice.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
• Dredge eggplant rings in the following order: flour, eggs, and breading mixture. Make sure to coat all sides.
• Arrange the eggplant rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Peel and cut onions into ½-inch (1 cm) rings. Separate the rings.
• Wrap a piece of bacon around one onion ring. Repeat with remaining onion rings and place on a parchment paper-lined baking sheet.
• Combine the BBQ sauce and honey in a bowl, and brush onto rings.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
• Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the zucchini rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!