Caramelized Onions and Pizza

We love us some caramelized onions around here: we put them on hot dogs, on brats, in calzones and on pizzas, in fajitas, .... When we got a bunch of onions from the Colvins this week, I knew what I'd be doing with them!

This is the method I prefer since it yields consistently great results with less oil than most recipes. However, I've been known to throw onions and oil in together and cook on high for a quicker yield. See below for a delicious pizza combo with these!

Caramelized Onions
~How to Cook Everything, 10th ann edition

• 6-8 medium onions, sliced
• 2 T. olive oil
• salt

 

1.  Cook onions, covered, in a large skillet over medium heat for about 20 minutes or until dry and starting to stick to the pan. (Stir occasionally.) They will cook down, but won't turn very dark brown.
   
2. Add in oil, a generous pinch of salt, reduce heat to medium low, and cook until you like the texture--stir occasionally. The longer you cook them, the sweeter and softer they get. I like to do mine about 15 minutes at this stage.
   
3. Use immediately or store in the fridge for about a week.

Caramelized Onion and Bacon Pizza

You can do with this pizza or calzones. Here are the directions for pizza: spread the onions from above on a slightly pre-baked pizza crust. Sprinkle chopped, cooked bacon (3 slices maybe?) on top. Sprinkle with your choice of cheese: Parmesan, cheddar--blue cheese is also good. Bake at 450 degrees until cheese is melted and beginning to brown. 

Zucchini Pizzas

This is a "pizza" that the Colvins introduced us to the first year we joined their CSA. It's a fun lunch for kids, and it's a great way to introduce zucchini. I'll admit that this year, my kids weren't as gung-ho about these, but in the past, they've gobbled them up with nary a second thought about the "crust." Perhaps they're onto me and my wily ways with vegetables. Hmm.... I'm sure you can make these with regular ol' zucchini, but we use the 8-ball (round) ones from the Colvins. There's a video of Val (the farmer's wife) making these that I need to track down. But for now, here is the way I make them and some pictures....  (these zucchini haven't been in our shareholder boxes yet, but I'm sure they will be soon! And, in the meantime, it helps having friends like Isaac :-))

Zucchini Pizzas

• 1/4-inch thick horizontal slices of 8-ball zucchinis
• pizza sauce
• mozzarella cheese
• mini pepperonis
• olive oil

1.  Lay zucchini slices on a cooling rack set over a baking sheet. Sprinkle with salt and let sit while you get the rest of the ingredients ready and preheat oven to 450 degrees.
   
2. Pat zucchini slices dry with a paper towel, brush with olive oil, sprinkle with a touch of salt, and bake at 450 degrees until they look a tiny bit shriveled/dry. (sorry--I didn't time this!)
   
3. Spread with pizza sauce, top with cheese and pepperonis, and pop back in the oven until the cheese melts.
   
4. Enjoy!

Pizza with Squash, Arugula, and Rosemary

OK, I'll admit right off that we didn't have any arugula for this delicious pizza (hint, hint, Colvins :-) ). And, secondly, this is not really a way to use up squash so much as it's a way to entice your kids to try it. You will need very little for the pizza. But this is delicious and different from the usual pizza fare.

Pizza with Squash, Arugula, and Rosemary
~inspired by one from Food & Wine

• 1 pizza crust, homemade or storebought
• 2 oz. thinly sliced summer squash (~1/3 cup?)
• handful arugula
• 2 t. fresh rosemary
• Parmesan cheese
• mozzarella cheese
• crushed red pepper flakes
• sea salt

1. Prebake the crust slightly if it's homemade.
2. Finely shred Parmesan cheese over the whole crust--you want a decent coating here.
3. Lay squash slices around on top of Parmesan.
4. Sprinkle rosemary generously around on top of squash.
5. Shred mozzarella over top of rosemary/squash.
6. Sprinkle with red pepper flakes and a touch of salt.
7. Add arugula, if using, on top.
8. Bake at 450 degrees until cheese is melted and starting to brown.

Enjoy!