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Caramelized Onion, Red Pepper, and Mushroom Pizzetti

Caramelized Onion, Red Pepper, and Mushroom Pizzetti

Guests will adore these mini pizzas, which are topped with sweet caramelized onions, earthy mushrooms, and sharp cheeses.

Cooking Light DECEMBER 2004

  • Yield: 12 servings (serving size: 1 pizzetta)

Ingredients

  • 3/4 cup warm water (100° to 110°)
  • 2 1/2 tablespoons extravirgin olive oil, divided
  • 4 teaspoons sugar, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons salt, divided
  • Cooking spray
  • 8 cups vertically sliced onion
  • 3 cups sliced mushrooms
  • 3 tablespoons Madeira wine
  • 1/2 cup bottled roasted red bell peppers, cut into strips
  • 1/2 cup (2 ounces) shredded sharp provolone cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons cornmeal

Preparation

Combine water, 1 tablespoon oil, 1 teaspoon sugar, and yeast in a large bowl; let stand 5 minutes or until foamy. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1 teaspoon salt, stirring with a whisk. Add to yeast mixture; stir until a rough dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion, remaining 1 tablespoon sugar, and remaining 1/2 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring frequently. Spoon into a medium bowl. Add remaining 2 teaspoons oil and mushrooms to pan; sauté 5 minutes. Add Madeira; cook 30 seconds or until liquid evaporates. Add mushroom mixture and bell peppers to onion mixture; stir well.

Combine cheeses in a small bowl, and set aside.

Punch dough down; cover and let rest 5 minutes. Divide into 12 equal portions; roll each dough portion into a 5-inch circle on a floured surface. Coat 2 baking sheets with cooking spray; sprinkle each with 1 tablespoon cornmeal. Place 6 dough circles on each baking sheet. Top each dough circle with about 1/4 cup onion mixture and 1 tablespoon cheese mixture, leaving a 1/4-inch border. Bake at 450° for 12 minutes.

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 26%
  • Fat: 5.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.1g
  • Carbohydrate: 29.9g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 1.6mg
  • Sodium: 417mg
  • Calcium: 86mg
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