Caramelized Onion Portabello Mini Pizzas

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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) a rsc #16 entry.

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Steps

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

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Set aside.

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Peel onion and slice into rings.

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Heat 1 tbs olive oil in a nonstick skillet over medium-high heat.

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Add onion slices and saute for about 3 minutes , separating rings as you stir.

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Stir in sugar and continue sauteing until onion begins to brown , about 10 minutes.

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Remove from pan into small bowl.

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Set aside.

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

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In same pan used for onions , heat 3 tbs olive oil over medium heat and add mushroom slices.

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Sprinkle with salt and pepper.

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Cook about 5 minutes , until mushrooms just begin to give off their liquid.

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Remove from pan to plate and set aside.

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In same pan , cook the sausages until browned on all sides and cooked through.

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Remove from heat and cool slightly.

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Cut them crosswise into 1 / 4 inch slices.

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Prehea.

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Ingredients

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fresh basil, part-skim ricotta cheese, parmesan cheese, dried oregano, garlic powder, sweet onion, olive oil, sugar, portabella mushrooms, salt and pepper, italian sausages, refrigerated biscuits