Caramelized Onion-Portabello Mini Pizzas

13
Ingredients

45m
Prep Time

30m
Cook Time

1h 15m
Ready In

Recipe: #11472

December 11, 2013

Categories: Pizza, Cheese, Mushrooms Onions, Oven Bake, Refrigerated Dough, more

recipe by:
Mikekey

"Single serving pizzas using refrigerated biscuits for the crusts. This is thick crust. For thinner crust use the 4 biscuit size can. (I used Pillsbury Grands low-fat Buttermilk)."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (213.6 g)
Calories 502.9
Total Fat - 17.1 g
Saturated Fat - 8.2 g
Cholesterol - 31.6 mg
Sodium - 1232.3 mg
Total Carbohydrate - 64.2 g
Dietary Fiber - 1 g
Sugars - 2.7 g
Protein - 23.7 g
Calcium - 554.3 mg
Iron - 3.8 mg
Vitamin C - 2.6 mg
Thiamin - 0.5 mg

Step 1

In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended. Set aside.

Step 2

Peel onion and slice into rings.

Step 3

Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add onion slices and saute for about 3 minutes, separating rings as you stir. Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes. Remove from pan into small bowl. Set aside.

Step 4

Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.

Step 5

In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices. Sprinkle with salt and pepper. Cook about 5 minutes, until mushrooms just begin to give off their liquid. Remove from pan to plate and set aside.

Step 6

In same pan, cook the sausages until browned on all sides and cooked through. Remove from heat and cool slightly. Cut them crosswise into 1/4 inch slices.

Step 7

Preheat oven to 375°F. Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets).

Step 8

Open biscuits according to instructions on can. Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter. Set on cookie sheet. Repeat with remaining biscuits until you have four rounds.

Step 9

Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge. Use your fingers for this.

Step 10

Divide mushroom slices among the rounds, then the sausage slices, then the onions.

Step 11

Sprinkle 2 tbs. Parmesan on each round. Bake for 15-20 minutes, until crusts are done, and toppings are hot. If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time. (If making the thinner crust, bake 10-15 minutes).