Type what you have

Ingredients

• ✓ red onion
• pizza dough
• pulled pork
• dill pickle
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
3. 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

By Rachel Staloch

Ingredients

• ✓ red onion
• cauliflower
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• banana pepper
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole

Ingredients

• ✓ red onion
• pasta sauce
• angel hair pasta
• shrimp
• butter
• green bell pepper
• garlic powder
• cumin

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR

Ingredients

• ✓ red onion
• pizza crust
• pesto
• tomato
• green bell pepper
• black olive
• artichoke heart
• feta cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
3. 3 Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

By Shelly Williams

Ingredients

• ✓ red onion
• penne pasta
• olive oil
• garlic
• white wine
• tomato
• shrimp
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. 3 Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

By K Douglas

Ingredients

• ✓ red onion
• cauliflower
• red bell pepper
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ red onion
• chickpea
• artichoke heart
• green pea
• black olive
• farfalle pasta
• queso blanco cheese
• salad dressing
• black pepper

Instructions

1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Ingredients

• ✓ red onion
• new york strip steak
• pink himalayan salt
• arugula
• lemon juice
• olive oil
• grape tomato
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Season both sides of each steak with Himalayan pink salt.
3. 3 Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
4. 4 Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
5. 5 Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red onion
• mushroom
• olive oil
• white wine vinegar
• oregano
• thyme
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
2. 2 Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

By Rita

Ingredients

• ✓ red onion
• olive oil
• garlic
• red chile pepper
• cherry tomato
• tomato
• gnocchi
• basil
• kalamata olive
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile pepper; cook until onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high; stir in cherry tomatoes. Cook until tomatoes start to break down and begin to make a sauce, about 5 minutes. Stir in crushed tomatoes; bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Gently transfer gnocchi to a serving dish using a strainer or slotted spoon.
3. 3 Stir basil and olives into simmering sauce; cook 1 minute. Pour sauce over gnocchi. Sprinkle servings with Parmesan cheese.

By Laura N

Ingredients

• ✓ red onion
• pizza crust dough
• ground beef
• pizza sauce
• ham
• green bell pepper
• mushroom
• pepperoni sausage
• mozzarella cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400° F (200° C). Grease an 10x15x1-inch baking pan; set aside. Cook and stir ground beef in a large skillet over medium heat until browned, 5 to 7 minutes. Drain off and discard grease.
3. 3 Add pepper and onion to skillet. Cook over medium heat, stirring occasionally until vegetables are tender, about 5 minutes. Remove from heat.
4. 4 Stir in ham, mushrooms and pizza sauce. Set aside.
5. 5 Unroll pizza crust onto prepared baking pan.
6. 6 Pat dough to a 9 x13-inch rectangle.
7. 7 Lay half of the pepperoni lengthwise over half over the crust to within 1/2-inch of the edge.
8. 8 Spoon meat mixture over the pepperoni.
9. 9 Top with cheese and remaining pepperoni.
10. 10 Fold dough over filling.
11. 11 Pinch ends and sides together with your fingers to seal in the filling.
12. 12 Poke holes in the top with the tip of a sharp knife.
13. 13 Brush with melted butter.
14. 14 Bake in a preheated oven for 20 minutes or until golden brown.
15. 15 Let stand for 15 minutes before serving. Cut into four portions.

By Jessica

Ingredients

• ✓ red onion
• olive oil
• butter
• garlic
• swiss chard stem
• swiss chard leaf
• white wine
• lemon juice
• parmesan cheese
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter together in a large skillet over medium-high heat. Stir in onion and garlic and sauté until fragrant, about 30 seconds. Add chard stems and white wine; simmer until the stems begin to soften, about 5 minutes.
3. 3 Stir in the chard leaves and cook until just wilted.
4. 4 Sprinkle lemon juice on top and stir to combine; add Parmesan cheese and season to taste with salt if needed.
5. 5 Serve hot and enjoy!

By DannyBoy

Ingredients

• ✓ red onion
• sweet sausage
• butter
• yellow onion
• garlic
• red bell pepper
• green bell pepper
• basil
• oregano
• white wine

Instructions

1. 1 Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.
2. 2 Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.
3. 3 Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.
4. 4 Serve hot and enjoy!

By GIGI9801

Ingredients

• ✓ red onion
• olive oil
• orzo pasta
• garlic
• vegetable broth
• cherry tomato
• basil
• garlic
• olive oil
• gorgonzola cheese

Instructions

1. 1 Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. 2 In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. 3 Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

By ChicoGirl

Ingredients

• ✓ red onion
• butter
• olive oil
• corn kernel
• garlic
• arborio rice
• white wine
• chicken broth
• parmigiano-reggiano cheese
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
2. 2 Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
3. 3 Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ red onion
• zucchini
• olive oil
• pizza sauce
• roasted red pepper
• mushroom
• goat cheese
• mozzarella cheese
• garlic
• italian seasoning

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Brush one side each zucchini round with oil; flip and brush opposite side with sauce. Evenly divide onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over sauce.
3. 3 Grill zucchini pizzas, oiled-sides down, on the preheated grill until zucchini are tender, about 10 minutes.

By Case31

Ingredients

• ✓ red onion
• cauliflower
• mushroom
• garlic
• red bell pepper
• yellow bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ red onion
• mushroom
• olive oil
• garlic
• italian seasoning
• saltine cracker
• asiago cheese
• ricotta cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
3. 3 Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
4. 4 Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
5. 5 Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

By janet

Ingredients

• ✓ red onion
• bucatini pasta
• olive oil
• garlic
• guanciale
• red pepper flakes
• tomato
• salt
• black pepper
• pecorino romano cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
2. 2 Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
3. 3 Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

By CHEF CARLO APOLLONI

Ingredients

• ✓ red onion
• turkey sausage
• sun-dried tomato oil
• bell pepper
• sun-dried tomato
• balsamic vinegar
• basil
• oregano
• salt
• black pepper
• hoagie roll

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place sausages on the preheated grill. Grill until browned and cooked through, turning occasionally, 10 to 16 minutes. Your cooking time will depend on your grill and how close the sausages are to the heat. An instant-read thermometer inserted into the center should read 165 degrees F (73 degrees C) for well done.
3. 3 Meanwhile, heat sun-dried tomato oil in a skillet over medium heat. Add red onion, bell pepper, and sun-dried tomatoes. Saute, stirring occasionally, until veggies are tender-crisp, 3 to 4 minutes. Drizzle balsamic vinegar over the veggies, then sprinkle with basil, oregano, salt, and pepper; stir until well combined.
4. 4 Place turkey sausages in the rolls and evenly distribute the vegetable mixture over the top.

By lutzflcat

Ingredients

• ✓ red onion
• olive oil
• salt
• sage
• black pepper
• cinnamon
• almond
• red wine vinegar
• beef broth
• bread
• olive oil
• sage leaf
• parmesan cheese

Instructions

1. 1 Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
2. 2 Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
3. 3 Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
4. 4 When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
5. 5 Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
6. 6 Toast in the preheated oven until browned, about 15 minutes.
7. 7 Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

By John Mitzewich

Ingredients

• ✓ red onion
• artichoke heart
• garlic
• olive oil
• sandwich roll
• roasted red pepper
• arugula
• spring mix
• hard salami
• provolone cheese
• pepperoncini pepper
• black olive

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ red onion
• whole wheat bread
• olive oil
• red wine vinegar
• lemon juice
• parsley
• salt
• tomato
• black olive
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
2. 2 Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
3. 3 Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

By Cecilia Smith

Ingredients

• ✓ red onion
• broccoli
• potato
• carrot
• olive oil
• whole grain mustard
• pecorino romano cheese
• thyme
• oregano
• salt
• black pepper
• mild sausage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
3. 3 Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ red onion
• rotini pasta
• olive oil
• garlic and herb seasoning blend
• pork sirloin
• zucchini
• mushroom
• sun-dried tomato
• butter
• garlic
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
3. 3 Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
4. 4 Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

By Smithfield®

Ingredients

• ✓ red onion
• olive oil
• ground beef
• bacon
• white wine
• tomato
• tomato paste
• white sugar
• salt
• rotini pasta
• parmesan cheese
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK

Ingredients

• ✓ red onion
• pork shoulder roast
• salt
• black pepper
• olive oil
• carrot
• shallot
• garlic
• red wine
• beef broth
• tomato puree
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry pork roast. Season all sides with salt and pepper.
3. 3 Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
4. 4 Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
5. 5 Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
6. 6 Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

By Alison Willette

Ingredients

• ✓ red onion
• spinach
• firm silken tofu
• lemon juice
• garlic
• chicken broth
• parmesan cheese
• black pepper
• italian seasoning
• mushroom
• shiitake mushroom
• bacon bit
• penne pasta

Instructions

1. 1 Cook pasta according to package directions.
2. 2 While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
3. 3 Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
4. 4 Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

By Sheila Martin

Ingredients

• ✓ red onion
• water
• active dry yeast
• all-purpose flour
• vegetable oil
• salt
• fig
• olive oil
• salt
• thyme
• fennel seed
• goat cheese
• olive oil

Instructions

1. 1 Pour water into a large bowl and sprinkle yeast over top. Let stand for a few minutes to dissolve. Mix in oil, salt, and flour to make a dough. When dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
2. 2 Place figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
3. 3 Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until onions are dark brown, 5 to 10 minutes. Stir in thyme, fennel seed, and figs, and remove from the heat.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Punch down pizza dough, and stretch into a circle about 1/4-inch thick. Place on a lightly greased pizza pan or baking sheet. Brush surface lightly with remaining olive oil. Spread onion and fig mixture over crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
5. 5 Bake for 15 to 18 minutes in the preheated oven, or until crust has turned golden brown at edges.

By ASHLEY_S

Ingredients

• ✓ red onion
• penne pasta
• butter
• garlic
• mushroom
• cream of chicken soup
• half and half
• parmesan cheese
• lemon juice
• italian seasoning
• cayenne pepper
• turkey
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
3. 3 While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
4. 4 Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
5. 5 Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
6. 6 Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

By Tina Foley