These can be cut smaller for hors d
- Caramelized onions
- 4 Vidalia onions -
- 1 Tbsp oil -
- 2 tsp sugar -
- ½ tsp balsamic vinegar -
- Balance of Squares
- 1 Tbsp oil -
- 1 lb button mushrooms, thinly sliced -
- 1 lb shitake mushrooms, stems removed and thinly sliced -
- 1 lb puff pastry dough -
- 1 clove garlic, crushed -
- 1 7.5-oz package goat cheese, sliced thinly into 20-24 slices -
- Kosher salt and pepper for seasoning -
1. To caramelize the onions, pour one tablespoon of oil into a heavy saucepan and heat. Add the onions, sugar and balsamic vinegar and cook over medium-low heat, stirring occasionally until the onions are soft and brown in color, about 25 minutes. Refrigerate until using.
2. In another heavy pan, heat the oil. Add the mushrooms and sauté until they are soft, about 3-4 minutes. Strain the mushrooms to remove any excess water.
3. Sprinkle the mushrooms with Kosher salt and freshly ground pepper.
4. Combine the mushroom and onion mixtures.
1. Preheat the oven to 380F.
2. Roll out the puff pastry dough on a lined cookie sheet, to 1/8-inch thick. (Thin, but not too thin that holes will form.)
3. Smear the dough with crushed garlic. Spread the mushroom and onion mixture over the garlic, leaving a small border around the edge of the dough.
4. Place the slices of goat cheese about two inches apart over the onions and mushrooms. Bake for 35 minutes.
5. Cut into squares with a pizza wheel and serve warm.
Note:To prepare in advance, you can also bake for 20 minutes and then put it back in the oven for another 15 minutes right before serving.
*The other pizza in the photo is puff pastry dough covered with pizza sauce and shredded pizza cheese. Garnish with a basil leaf.
This recipe was featured in Mishpacha Magazine's Kosher Inspired, November 2010.