Best Sundried Tomato And Onion Pizza Recipes

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WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, SUN-DRIED TOMATO



Wild Mushroom Pizza With Caramelized Onions, Sun-Dried Tomato image

This is an adapted recipe from the Woodfire Grill, Atlanta GA that appeared in Bon Appétit magazine in the September 2004 issue. It is a little taste of heaven that will delight your taste buds and still satisfy a hearty appetite

Provided by Chef Lyle

Categories     Lunch/Snacks

Time 40m

Yield 4 slices, 1 serving(s)

Number Of Ingredients 10

1 (6 inch) fat-free whole wheat pita bread
2 teaspoons Smart Balance light butter spread, divided
3/4 cup onion (halved lengthwise, thinly sliced crosswise)
1 cup wild mushroom (assorted such as crimini, oyster, chanterelle, and stemmed shiitake cut into bite-size pieces)
2 garlic cloves (minced)
1/4 tablespoon shallot (minced)
1/4 cup dry white wine
1 tablespoon fresh basil (Chiffanod)
3 pieces sun-dried tomatoes (chopped)
2 ounces reduced-fat mozzarella cheese

Steps:

  • Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
  • Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
  • Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
  • Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
  • Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

CARAMELIZED ONION & SUN-DRIED TOMATO PIZZA



Caramelized Onion & Sun-Dried Tomato Pizza image

Make and share this Caramelized Onion & Sun-Dried Tomato Pizza recipe from Food.com.

Provided by OceanIvy

Categories     Cheese

Time 2h20m

Yield 1 pizza

Number Of Ingredients 11

1 (14 inch) prebaked pizza dough
3/4 cup dried tomatoe
2 tablespoons olive oil
2 large sweet onions, peeled & thinly sliced
salt & pepper
4 garlic cloves, peeled
1 tablespoon olive oil
1 teaspoon anchovy paste
2 teaspoons dried oregano
1/4 lb mozzarella cheese, diced small
2 tablespoons freshly grated parmesan cheese

Steps:

  • In medium bowl, cover dried tomatoes with boiling water and soak until soft, about 45 minutes (soaking could take more or less time, depending on size of tomatoes and drying process).
  • Remove from bowl, squeeze out excess liquid. If desired, reserve liquid for another use.
  • Now, heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and reduce heat to medium-low.
  • Sauté until slightly softened,a bout 5 minutes; sprinkle salt and pepper.
  • Continue to sauté until a rich golden brown color, about 20 minutes.
  • Add whole garlic cloves during last 10 minutes so they caramelize, keeping separate from onions when stirring.
  • Heat oven as needed to bake pizza for crust.
  • Place tomatoes, caramelized garlic, 1 tablespoon oil and some salt & pepper in a processor.
  • Pulse just until mixture is pureed but has texture. Spread cooled onions on crust and press down with hand.
  • Spread tomato mixture on top; press lightly and sprinkle with oregano.
  • Spread mozzarella all around, then Parmesan and some extra pepper.
  • Bake 10-15 minutes or until the crust is golden and topping is hot.
  • Remove from oven and place on cutting board. Let rest 5 minutes before slicing.

ARTICHOKE SUN-DRIED TOMATO PIZZA



Artichoke Sun-Dried Tomato Pizza image

Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.

Provided by Shannon Holmes

Categories     Onions

Time 55m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 24

1 cup warm water (100 degrees F)
1 1/4 teaspoons yeast (can use rapid rise)
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 1/2-3 cups flour (can do half white and half wheat)
1 tablespoon olive oil
1 tablespoon minced garlic
1 -2 teaspoon dried Italian herb seasoning
4 ounces hunt tomato sauce
1/4 teaspoon oregano
1/4 teaspoon mixed Italian herbs
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
4 -5 marinated artichoke hearts
1/4 medium onion, cut in thin slivers
3 mushrooms, sliced thin (optional)
10 black olives, sliced thin (optional)
5 sun-dried tomatoes, not packed in oil, reconstitute in
hot water, for about 15 minutes to soften
1 (12 ounce) package vegan mozzarella cheese or 1 (12 ounce) package vegan mozzarella cheese, sliced thin
olive oil
cooking spray

Steps:

  • Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
  • Add the garlic, oil, salt and herbs.
  • Add about 1 1/2-2 cups flour, mix well.
  • Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
  • Cover with the mixing bowl.
  • Let rise about 20-30 minutes or until doubled in bulk.
  • Punch dough down, knead on lightly floured board, set aside.
  • Coat your pizza pan with olive oil.
  • Place the dough in pan, roll out in pan.
  • Preheat oven to 425 degrees F.
  • Spoon and spread the dough with the sauce.
  • Sprinkle with the herbs and seasonings.
  • Decorate with the artichokes, olives, onions, black olives,.
  • and sundried tomatoes.
  • Sprinkle with the cheese.
  • Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
  • Let stand 2 minutes, cut and enjoy.
  • FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

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