Half an Hour to Preparing Tasty Fried Pineapple & Caramelised Onion Pizza
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To make an extraordinary Fried Pineapple & Caramelised Onion Pizza, here are the ingridients required:
- Provide of Canola oil, for frying.
- Prepare 1 of recipe Pizza Dough, recipe follows.
- Provide 1 of large onion, cut into thin wedges.
- Get as needed of salt and pepper.
- You need 1 tsp of light brown sugar.
- Provide 2 tsp of balsamic vinegar.
- Provide of olive oil or butter for sauteing.
- Use 4 of pineapple rings.
- Prepare 1 cup of goat cheese.
- Take splash of milk.
- Prepare of fresh basil for topping.
- Get of Pizza dough.
- You need 1 1/4 cups of all-purpose flour.
- Use 1 tbsp of olive oil, plus more for bowl.
- Prepare 1/2 tsp of sugar.
- Get 1/2 tsp of sea salt.
- Use 1 tsp of active dry yeast.
- Provide 1/2 cup of warm water (110 to 115 degrees F).
After readying the ingridients, next you are good to cook your appetizing Fried Pineapple & Caramelised Onion Pizza by following the procedures below:
- Add yeast to warm water and let it sit for 10 to 15 minutes..
- Combine all the dry ingredients in a bowl..
- Add oil and yeast mixture to dry ingredients and knead until smooth and elastic..
- Lightly oil a large bowl, add the dough ball to it, cover and set in a warm place until doubled, about 1 hour..
- Divide the dough in half and roll into 1/4-inch thick rounds..
- Heat the oil and drop the pizza dough rounds. Cook for 2 minutes, turn over and cook for 1 minute more..
- To caramelise onion, saute onions in oil/butter with salt for 12-15 minutes. Add brown sugar, balsamic vinegar and pepper powder and cook for 5 more minutes..
- Preheat oven to 475 degrees F..
- Whisk goat cheese with splash of milk to thin so it’s spreadable..
- Place fried pizzas in a baking tray. Spread with goat cheese and top with pineapple rings, caramelised onions and fresh basil. Drizzle with olive oil..
- Bake at 475 F for 12 -15 minutes..
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Recipe : Fried Pineapple & Caramelised Onion Pizza
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fast method to make Fried Pineapple & Caramelised Onion Pizza
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