Caramelized Onion Pizza with Mushrooms

Total time: 1 hr 15 min PT960S    


Prep time: 25 min

Ingredients

5 tbsps extra-virgin olive oil 1 12 lbs onions (3 large thinly sliced) 1 lb pizza doughs (frozen, thawed)

6 ozs cremini mushrooms (fresh, trimmed and thinly sliced)

5 ozs cheese (boursinon garlic herb)

Directions

1	Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
2	Put oven rack in middle position and preheat oven to 475°F.
3	While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
4	Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

Vidalia Onion and Mushroom Pie

Total time: 1¼ hours PT4500.0S    

Prep time: 25 min

Chef: KITTENCAL

Ingredients

2 vidalia onions (halved and thinly sliced) 1-2 tbsps garlic (fresh mined, optional) 2-3 cups fresh mushrooms (sliced) 3 tbsps olive oil (butter) 4 large eggs 1 cup cream (whipping, unwhipped) 14 cup grated parmesan cheese

1 pinch dried thyme (tablespoon fresh chopped)

112 tsps seasoned salt (taste)

black pepper

18 tsp nutmeg

1 pie shells (10 inch deep dish)

Directions

1	Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
2	In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
3	In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
4	Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
5	Place the pie plate onto a baking sheet.
6	Set oven to 350 degrees (set oven rack to bottom position).
7	Bake for about 45 minutes or until done.
8	Delicious!

Raspberry Almond Pear Tart

Ingredients

712 ozs refrigerated piecrusts 13 cup raspberry jam (seedless) 6 tbsps butter (softened and divided) 4 pears (peeled and quartered) 14 cup sugar

1 egg

12 cup vanilla wafer crumbs

12 cup almonds (ground toasted)

14 tsp almond extract

Directions

1	Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2	Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
3	Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
4	Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
5	Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.

Amount Per Serving

Calories 446

Calories from Fat 217

% Daily Value *

Total Fat 24 g	37%
Saturated Fat 10 g	50%
Trans Fat	0%
Cholesterol 59 mg	20%
Sodium 159 mg	7%
Total Carbohydrate 55 g	18%
Dietary Fiber 5 g	21%
Sugars 27 g

Protein 4 g

Vitamin A	7%
Vitamin C 5 mg	9%
Calcium 52 mg	5%
Iron 1 mg	5%
Potassium 246 mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.