WALLA WALLA SWEET ONION & CHANTERELLE PIZZA
Not your everyday pizza. If you can't find chanterelles, use cremini or portabella mushrooms-cooked they are fairly close in flavor. This recipe will make one large pizza or 2 medium, my pan is 16 inches.
Provided by Diana Adcock @Anaid
Categories Pizza
Number Of Ingredients 14
Steps:
- Dough-in your food processor add yeast, sugar and warm water.
- Let stand for 10 minutes.
- Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
- Pulse 5 or 6 times until well incorporated.
- Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
- Turn dough out onto counter-knead about 10 times to form into a ball.
- Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
- Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
- While the dough is rising preheat oven to 450 degrees. You want it HOT.
- In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
- Add sliced mushrooms, sauté for another 5 minutes, stirring often.
- Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
- In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
- Flour your counter well.
- At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
- Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
- Once you have your dough rolled out sprinkle pizza pan with cornmeal.
- To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
- Tuck under any dough that's hanging over the rim of your pan.
- Evenly spread your roasted garlic and olive oil blend over top of your dough.
- Evenly spread your onion-mushroom mixture over the garlic spread.
- Layer on the cheese, starting with the smoked provolone, then the mozzarella.
- Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
- Remove from oven-let stand for 5 minutes, cut and serve.
MARINATED WALLA WALLA SWEET AND RED ONION RINGS
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.
Provided by Outta Here
Categories Onions
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except onions in a saucepan (non-aluminium), cover and simmer for 10 minutes.
- Separate onions into rings. Place in an oblong baking pan (glass or non-aluminium) or large casserole.
- Pour hot liquid over onions. Cover and chill at least 4 hours.
- Drain and serve.
Nutrition Facts : Calories 100.1, Fat 0.1, Sodium 298.6, Carbohydrate 22.6, Fiber 1.1, Sugar 19.2, Protein 0.6
OVEN-BAKED WALLA WALLA SWEETS (ONION)
When I lived in Washington, we had these regularly when the Walla Walla "sweets" came in. They are deliciious and it's so simple! Makes a great appetizer or side dish.
Provided by Judikins
Categories Vegetable
Time 1h3m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel outer dry skin from onion and wash.
- Cut hole in top of onion large enough to put boullion cube and butter.
- Fill with cube with butter then boullion cube or crystals.
- Place onion on aluminum foil and wrap around onion with slight "vent" in top.
- Bake for 1 hour.
Nutrition Facts : Calories 156.6, Fat 11.9, SaturatedFat 7.5, Cholesterol 30.9, Sodium 696.4, Carbohydrate 12, Fiber 1.5, Sugar 5.3, Protein 1.7
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