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Spinach and Caramelized Onion Bleu Cheese Pizza

  • 1 recipe Basic Pizza Dough (below), 2 tablespoons grated Parmesan cheese added to flour
  • 1 1/2 tablespoons unsalted butter
  • 3 tablespoons oil
  • 2 large Spanish onions, peeled and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 5 ounces fresh spinach in a bag, large stems removed
  • 1/4 cup prepared Alfredo sauce
  • 2 tablespoons pine nuts
  • Salt and freshly ground black pepper, to taste
  • 2 ounces bleu cheese, crumbled


Prepare Basic Pizza Dough as directed below, adding grated Parmesan cheese to flour.

Place loaded Presto® Pizzazz® baking pan on Presto® Pizzazz® pizza oven and bake on DUAL setting for 10 minutes. Remove baking pan.

Heat large sauté pan over medium heat. Add butter and oil. Add onions; stir. Cover with lid to allow onions to release their liquid. Remove lid and slowly cook onions, stirring frequently, until nicely browned, 40 to 50 minutes. Add balsamic vinegar during last 10 minutes. Remove to plate. In same pan, lightly sauté spinach until just wilted. Remove from heat.

Spread Alfredo sauce on crust leaving 1-inch rim. Arrange caramelized onions over sauce. Top with spinach. Sprinkle pine nuts. Add salt and generous amount of pepper. Top with crumbled bleu cheese.

Place loaded Presto® Pizzazz® baking pan on Presto® Pizzazz® pizza oven and bake on LOWER setting for 5 minutes. Finish on DUAL setting for 5 minutes until bleu cheese is melted.

NOTE: For a beautifully browned crust, brush oil on crust while baking.


Basic Pizza Dough

  • Pinch sugar
  • 1 cup warm water (105-115 degrees)
  • 1 package active dry yeast
  • 2 1/2 to 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.

Put 2 1/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist.

Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference. Turn dough out onto lightly floured surface and shape into 1 or 2 balls. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® Pizzazz® baking pan.

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