Prosciutto and Caramelized Onion Pizza

Prosciuttopizza1

What’s more comforting than pizza?  We love pizza in our home and tonight decided to make a prosciutto and caramelized onion pizza.  I buy my pizza dough at Trader Joe’s.  It comes in a few different types – regular, wheat and garlic and herb.  We used the regular tonight.  If you don’t live near a Trader Joe’s, you can most likely find pizza dough at your local grocer and, sometimes, a pizza restaurant will sell you dough.  I have bought it at a pizza restaurant in Solana Beach for only $1.25, not bad!

I started by setting my dough out to rise.  I took the dough from the bag and set it on a bread board with about 1/8 cup of flour so it didn’t stick to the board.  While the dough was rising – this takes a half hour – I started to caramelize my red onion in butter and olive oil. While this was happening, I tore three slices of prosciutto into small pieces and set aside. I prepared my pizza pan by drizzling it with a small amount of olive oil and sprinkling the pan with corn meal. I like to do this because I like the texture the corn meal gives the bottom of my crust.

Once my dough had risen, I started to form it to fit my pizza pan.  I started by rolling the dough a bit and then placing it on the pan and stretching it out to the full circumference of the pan.  Once my dough was stretched on the pan, I sprinkled it with sea salt, Herbs de Provence, and a pinch of crushed red pepper.  I wanted the flavors to bake into the crust.  I placed my crust in a preheated 425 degree oven for 10 minutes.  After 10 minutes, I pulled it out and started to build my pizza.  I started with my pizza sauce (Any kind you like is fine, I used Trader Joe’s jarred sauce.  You can find this with the pasta sauces in their store.).   I then added shredded mozzarella cheese.  After that, my caramelized onions went on and then the torn pieces of prosciutto. I did sprinkle a pinch more of the Herbs de Provence on top of the pizza before placing it back in the oven.  I then placed my pizza back in the oven for another 10-11 minutes until the cheese was getting brown and bubbly and I felt my crust was crisp enough.

After the pizza was done, I pulled it out of the oven and scattered basil that I cut into a chiffonade and shaved parmesan.

Ingredients

  • 1 package of refrigerated pizza dough
  • pizza sauce, 1/3-1/2 cup, depending on how much sauce you like on your pizza
  • red onion, half of a medium size
  • prosciutto
  • shredded mozzarella cheese, half cup
  • olive oil, 1 tablespoon plus 1 teaspoon
  • butter, 1 tablespoon
  • corn meal, 1/2 tablespoon
  • Herbs de Provence, 1 teaspoon, plus a pinch
  • sea salt, 1/4 teaspoon
  • basil
  • shaved parmesan, 1/8 cup

Directions

Set your dough out on a bread board to rise.  Spread 1/8 cup of flour on the board so the dough won’t stick.  While your dough is rising, melt 1 tablespoon butter and 1 tablespoon olive oil in a small pan.  Add your sliced red onion to the melted butter and oil and caramelize.  This takes just a few minutes.  As soon as the onions are caramelized, remove from the heat and set aside.  Tear three pieces of prosciutto into small pieces and set aside. After your dough has risen, roll it out with a rolling pin to fit your pizza pan.  I work with the dough a bit on the pan to make sure it is stretched to the edges all around.  Sprinkle 1 teaspoon of Herbs de Provence and a pinch of sea salt on the crust.  Add a pinch of crushed red pepper and place your crust in the oven for 10 minutes.  After the 10 minutes are up, pull your dough out of the oven and start to built your pizza.  Start with the pizza sauce, then add the cheese and top with the caramelized onions. After the onions have been placed on your pizza, add your prosciutto.  Sprinkle with a pinch of Herbs de Provence and place back in the oven for 10-11 minutes.

Once your pizza is done, sprinkle with basil and shaved parmesan.  Add a bit more crushed red pepper if you desire and enjoy!

Until next time, Kris

 

 

 

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

4 thoughts on “Prosciutto and Caramelized Onion Pizza”

  1. Love all your recipes! Am trying the pizza tomorrow. Love that you asked a restaurant if you could buy their dough!!👍🏻👍🏻

    Like

    1. Thank you so much, Patty! Let me know how you like the pizza. With my oven, I always have to bake the crust for a bit before adding toppings. You may not need to do that with your oven, but if you do, check it periodically so it doesn’t get crisper than you want.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s