Best Caramelized Onion Pizzas Recipes

CARAMELIZED ONION PIZZAS

Steps:

• Cut onion into thin slices.
• Cook onions in the butter on medium low heat for about 15 minutes.
• Add the sugar and cook for about 5 more minutes.
• Spread each shell with a little olive oil, especially the edges.
• Spread pesto sauce on each pizza shell.
• Top with onions.
• Top with cheese.
• Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.

PUMPKIN HUMMUS, CARAMELIZED ONION AND FONTINA CHEESE PIZZAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
• Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

SAUSAGE & CARAMELIZED ONION PIZZAS

Steps:

• Preheat a beehive pizza oven according to the manufacturer's instructions. In a fry pan over medium-high heat, warm the 2 Tbs. oil. Add the onion, salt and pepper and cook, stirring often, until the onion is soft and caramelized, 12 to 15 minutes. Stir in the vinegar. Transfer the onion to a plate and let cool. Place 1 pizza dough round on a floured pizza peel. Lightly brush the dough with olive oil. Spread half of the onion on the dough. Sprinkle with half of the sage, parsley, red pepper flakes and mozzarella. Top with half of the sausage, breaking the meat into small bite-size pieces. Transfer the pizza to the oven, tapping the peel lightly to release the pizza. Bake until the cheese has melted, the sausage is cooked through and the crust is golden, 8 to 10 minutes, rotating the pizza occasionally to ensure even browning. Transfer the pizza to a cutting board and sprinkle the pizza with Parmigiano-Reggiano cheese. Cut into slices and serve immediately. Repeat to cook the remaining pizza. Makes two 10-inch pizzas.

CARAMELIZED ONION-PORTABELLO MINI PIZZAS

Steps:

• In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended. Set aside.
• Peel onion and slice into rings.
• Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add onion slices and saute for about 3 minutes, separating rings as you stir. Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes. Remove from pan into small bowl. Set aside.
• Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.
• In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices. Sprinkle with salt and pepper. Cook about 5 minutes, until mushrooms just begin to give off their liquid. Remove from pan to plate and set aside.
• In same pan, cook the sausages until browned on all sides and cooked through. Remove from heat and cool slightly. Cut them crosswise into 1/4 inch slices.
• Preheat oven to 375°F Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets).
• Open biscuits according to instructions on can. Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter. Set on cookie sheet. Repeat with remaining biscuits until you have four rounds.
• Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge. Use your fingers for this.
• Divide mushroom slices among the rounds, then the sausage slices, then the onions.
• Sprinkle 2 tbs. Parmesan on each round. Bake for 15-20 minutes, until crusts are done, and toppings are hot. If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time. (If making the thinner crust, bake 10-15 minutes).
• Remove from oven and cut each round in half and serve.