Friday, April 2, 2010

Prosciutto and caramelized onion pizza from

This is the mean ol' recipe that finally convinced me: I am not a fan of prosciutto. I've since been informed that this makes me weird. I would definitely make it again, though, and substitute bacon for the prosciutto. And double the caramelized onions. Mmm.


2 tsp. olive oil (or, um, bacon fat if it's right there anyway.. or if you had to dig in the fridge for it)

1 onion, thinly sliced (I would go with 2. PW recommends red onion; too strong for my taste, so I used vidalias)
2 tsp. brown sugar
1 big ol' pizza crust (the powder-in-a-package-just-add-hot-water kind, if you're nasty)
Olive oil
Salt and pepper
Parmesan cheese
Mozzarella cheese

Cook the onions in the fat of your choice for about 3 minutes or until they start to brown. Sprinkle with sugar and continue cooking until caramelized; set aside.
Spread out your crust and drizzle with olive oil, then sprinkle with salt, pepper, and parmesan. Lay slices of mozzarella on top (per PW, or use the shredded kind like we did.. we used about 2 1/2 cups because we're cheese whores. What.).
Evenly distribute onions over the pizza, then top with prosciutto slices and sprinkle with a bit more parmesan. Bake at 425 degrees for about 15 minutes.

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