Best Tomato And Onion Pizza Recipes

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

SUNDRIED TOMATO AND ONION PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.
• Bake crust in the preheated oven until slightly cooked, 5 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion; cook and stir until tender, 10 to 15 minutes. Remove from heat; season with salt and black pepper.
• Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.
• Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.

TOMATO, CARAMELIZED ONION, AND STILTON PIZZA

Steps:

• Caramelize onion by melting 3 tablespoons butter in a saute pan over medium heat. Add onion. Cook for 15to 20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

CAPRESE PIZZA (ROASTED TOMATO, MOZZARELLA AND ONION PIZZA)

Steps:

• Roasting Vegetables: Preheat oven to 300 F. Scoop out flesh and seeds of tomatoes and place tomatoes skin side down on baking sheet. Sprinkle tomatoes with thyme and sugar. Place onion wedges (narrow side up) and garlic bulbs on sheet with tomatoes. Sprinke onions and garlic with a generous pinch of salt. Sprinkle olive oil over tomatoes, onion and garlic. Place in oven and roast for 1 hour. Take out of the oven and let the vegetables cool. Once cooled, squeeze out the roasted garlic gloves into small bowl. Slice onion in half lengthwise and separate the wedges. Season tomatoes with salt and pepper. (Roasted vegetables will keep in sealed container for 2 or 3 days) Assembling Pizza: Preheat Oven to 450 F Roll out pizza dough until 1/4 inch thick. Sprinkle cornmeal in pizza pan. Place rolled out dough on the pan. Spread garlic and onion slices over pizza . Cover with slices of mozzeralla (so onion and garlic won't burn). Place tomoatoes on top of cheese. Bake in oven for 10-15 minutes until the crust is golden. Take pizza out of the oven and sprinkle parmesan over hot pizza. Sprinkle pine nuts and arugula over pizza. Drizzle with balsamic glaze. Slice and enjoy!

TOMATO AND ONION PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with sauce to within 1/2 inch of edge; top with 1 cup cheese, tomatoes and onions.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.

PIZZA WITH VARIATIONS: POTATO, ONION AND CHILE, SAUSAGE AND SCAMORZA, TOMATO

Steps:

• For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
• For the potato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.
• For the onion and chile pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chile pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.
• For the sausage and scamorza pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.
• For the tomato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.