Monday, June 18, 2012

Refrigerator Pizza

I had some random stuff in the fridge and a can of pizza dough so I took a page out of Grandpa Norm's book and made some refrigerator pizza (or flatbread since this is a classy establishment)! He always made refrigerator soup. I found a easy recipe for caramelized onions, sautéed some mushrooms and threw on the cheese! The cheese was a real experiment. I had a handful of blue cheese leftover from the Buffalo Chicken Rolls, enough to cover two pieces. I also had a couple of nubs of Cabot Seriously Sharp Cheddar and Chipotle which I shredded and mixed together (it was pretty even - half and half). I was worried the chipotle wouldn't go with the onion and mushrooms but you couldn't really taste it. We both preferred the cheddar pieces over the blue cheese.
Caramelized Onion and Mushroom Flatbread
(From the Kitchen of Jenni!)
1 can of thin crust pizza dough
3 teaspoons olive oil
1 tablespoon butter
1 teaspoon thyme
1 tablespoon balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
2 red onions, sliced
1 package mushrooms
1 cup shredded cheddar cheese
1. Heat 2 teaspoons olive oil over medium-high heat 1 minute. Add butter; melt. Add onions, thyme, and salt and pepper to taste. Cook 5 to 8 minutes without stirring. Reduce heat to medium; stir in honey and vinegar. Cook another 15 to 20 minutes or until onions are caramelized, stirring occasionally. Remove skillet from heat and let it cool slightly.
2. While onions are caramelizing saute mushrooms in remaining 1 teaspoon olive oil.
3. Pre-bake the crust according to package directions, mine was 5 minutes at 400 degrees. Take crust out and add cheese, onions, and mushrooms. Bake at 400 for 10 more minutes.

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