Onion glaze pizza tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 WHOLE SWEET ONION, CHOPPED3 TBSP OLIVE OIL1/3 CUP MERLOT3/4 CUP VEGETABLE BROTH1TBSP PEPPER2TSP OREGANO, DRIED1 TSP ROSEMARY, DRIED1 TSP FRESH FLAT LEAF ITALIAN PARSLEY, CHIFFONADE1/4 CUP MUSHROOMS DICED2 CLOVES GARLIC PLUS 1 CLOVE, ALL DICED2 TBSP SHREDDED PARMESAN1/2 CUP PART SKIM OR LOWFAT MOZZARELLA 1/2 CUP WATER FOR REDUCTIONSALT TO TASTE1 BALL OF WHOLE WHEAT DOUGH, PREPARED ACCORDING TO FLEISCHMAN'S PIZZA YEAST PACKET (I LIKE TO ROLL SESAME AND POPPY SEEDS INTO THE DOUGH BEFORE MAKING PIE FOR EXTRA NUTRITION).
1. PREPARE DOUGH ACCORDING TO INSTRUCTIONS. ROLL OUT DESIRED SIZE PIE FRAMES.
2. COMBINE 1 TBSP OLIVE OIL AND 1 CLOVE GARLIC DICED. LIGHTLY GREASE A PIZZA PAN WITH SOME OF THE OIL AND DUST PAN WITH A PINCH OF CORN MEAL. BRUSH SURFACE OF PIE WITH THE OLIVE OIL/GARLIC AS WELL.
3. SPRINKLE PIE WITH A DASH OF OREGANO AND PARMESAN. SET ASIDE.
4. ADD 2 TBSP OLIVE OIL TO A PAN AND HEAT ON MEDIUM-HIGH HEAT. ADD REST OF GARLIC, ONION AND MUSHROOM TO PAN AND COAT ALL PIECES IN OIL BY STIRRING. ALLOW THE MIXTURE TO SOFTEN AND BEGIN TO CARAMELIZE, STIRRING OCCASIONALLY.
5. ADD BROTH 1 TBSP AT A TIME, INCORPORATING ALL THE LIQUID INTO PAN.
6. ADD PEPPER, ROSEMARY AND REST OF OREGANO AND ALLOW MIXTURE TO REDUCE AND SIMMER FOR 5-10 MINUTES.
7. ADD MERLOT, A LITTLE AT A TIME, INCORPORATING THE LIQUID INTO THE MIXTURE THE SAME AS THE BROTH. ALLOW MIXTURE TO REDUCE AGAIN FOR 5-10 MINUTES. ONIONS SHOULD BE SLIMY AND CARAMELIZED BY NOW.
8. AFTER LIQUID HAS REDUCED TO ALMOST A GLAZE, REMOVE PAN FROM HEAT, TURNING HEAT DOWN TO LOW.
9. PUT 3/4 OF THE MIXTURE INTO A BLENDER OR FOOD PROCESSOR. PULSE UNTIL MIXTURE HAS BECOME A FINE PUREE.
10. RETURN PUREE TO THE PAN AND ADD HALF OF THE WATER. ALLOW MIXTURE TO RECOMBINE AND REDUCE TO A THICK GLAZEY MIXTURE.
11. WHEN REDUCED, TASTE AND ADJUST FLAVORS WITH SALT AND PEPPER.
12. REMOVE ONION SAUCE FROM STOVE AND SPOON ONTO PIZZA DOUGH LIKE SAUCE. (ADD ANY EXTRA DESIRED TOPPINGS, TOO).
13. SPRINKLE TOP WITH CHEESE AND PARSLEY.
14. BAKE AT 425F FOR 12-15 MINUTES.
15. ALLOW PIE TO COOL FOR A FEW MINUTES BEFORE SERVING.
Serving Size: 1SLICE IS 1 SERVING. MAY MAKE 1 LARGE PIE, OR SMALLER TARTS.
Number of Servings: 10
Recipe submitted by SparkPeople user HAPPYLEIGH1.
2. COMBINE 1 TBSP OLIVE OIL AND 1 CLOVE GARLIC DICED. LIGHTLY GREASE A PIZZA PAN WITH SOME OF THE OIL AND DUST PAN WITH A PINCH OF CORN MEAL. BRUSH SURFACE OF PIE WITH THE OLIVE OIL/GARLIC AS WELL.
3. SPRINKLE PIE WITH A DASH OF OREGANO AND PARMESAN. SET ASIDE.
4. ADD 2 TBSP OLIVE OIL TO A PAN AND HEAT ON MEDIUM-HIGH HEAT. ADD REST OF GARLIC, ONION AND MUSHROOM TO PAN AND COAT ALL PIECES IN OIL BY STIRRING. ALLOW THE MIXTURE TO SOFTEN AND BEGIN TO CARAMELIZE, STIRRING OCCASIONALLY.
5. ADD BROTH 1 TBSP AT A TIME, INCORPORATING ALL THE LIQUID INTO PAN.
6. ADD PEPPER, ROSEMARY AND REST OF OREGANO AND ALLOW MIXTURE TO REDUCE AND SIMMER FOR 5-10 MINUTES.
7. ADD MERLOT, A LITTLE AT A TIME, INCORPORATING THE LIQUID INTO THE MIXTURE THE SAME AS THE BROTH. ALLOW MIXTURE TO REDUCE AGAIN FOR 5-10 MINUTES. ONIONS SHOULD BE SLIMY AND CARAMELIZED BY NOW.
8. AFTER LIQUID HAS REDUCED TO ALMOST A GLAZE, REMOVE PAN FROM HEAT, TURNING HEAT DOWN TO LOW.
9. PUT 3/4 OF THE MIXTURE INTO A BLENDER OR FOOD PROCESSOR. PULSE UNTIL MIXTURE HAS BECOME A FINE PUREE.
10. RETURN PUREE TO THE PAN AND ADD HALF OF THE WATER. ALLOW MIXTURE TO RECOMBINE AND REDUCE TO A THICK GLAZEY MIXTURE.
11. WHEN REDUCED, TASTE AND ADJUST FLAVORS WITH SALT AND PEPPER.
12. REMOVE ONION SAUCE FROM STOVE AND SPOON ONTO PIZZA DOUGH LIKE SAUCE. (ADD ANY EXTRA DESIRED TOPPINGS, TOO).
13. SPRINKLE TOP WITH CHEESE AND PARSLEY.
14. BAKE AT 425F FOR 12-15 MINUTES.
15. ALLOW PIE TO COOL FOR A FEW MINUTES BEFORE SERVING.
Serving Size: 1SLICE IS 1 SERVING. MAY MAKE 1 LARGE PIE, OR SMALLER TARTS.
Number of Servings: 10
Recipe submitted by SparkPeople user HAPPYLEIGH1.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 8.0 g
- Cholesterol: 7.3 mg
- Sodium: 141.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.3 g
- Protein: 7.4 g
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