August 8, 2012

Pizza with Prosciutto and Balsamic Onions

I make pizza just about once a week. Usually I'm lazy and just pile on toppings I already have, which ends up being like a supreme pizza. I do have a few favorite topping combinations (Socrate's Revenge and Edgar Allen Poe), but this one is also going to be added to the list.

Look for prosciutto in the gourmet meat and cheese section, or try the deli for freshly sliced. If your deli has it, I'd go that route, as you can get exactly the amount you need - for this pizza, that's less than a quarter pound. If you have leftover prosciutto, try pairing it with cantaloupe for a delicious snack.

Try my favorite pizza crust recipe and baking method.

Pizza with Prosciutto and Balsamic Onions
adapted from Epicurious

2 tablespoons plus 2 tablespoons cup olive oil
1 12-ounce red onion, thinly sliced
2 tablespoons balsamic vinegar
4 large garlic cloves, chopped
1 large red bell pepper OR 1/2 c. jarred roasted red peppers
1 cup (packed) coarsely grated whole-milk mozzarella cheese
3 tablespoons coarsely grated Parmesan cheese
4 thin slices prosciutto, sliced crosswise into thin strips
2 teaspoons chopped fresh thyme

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add balsamic vinegar. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.

Heat remaining 2 tablespoons olive oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Pour garlic oil into small bowl.

If using fresh red bell pepper, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly.

If using jarred roasted red pepper, slice into thin strips.

Roll out pizza dough. Brush 1 tablespoon garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella and balsamic onion. Top with pepper strips. Sprinkle with Parmesan.

Bake until crust is golden and cheese is bubbly. Open oven and quickly arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Sprinkle with thyme.

No comments: