A perfect 10. Cream of the crop. The cat's meow. The bee's knees. The shiz. The bell of the ball. Shaun White on a halfpipe. A royal flush. You get the picture.
I made a version of this a few years ago and it didn't change my life. But then I saw this similar version over on Pioneer's site, made it, and have been weak in the knees ever since. For me, the thing that sets this one apart is using a little bit of brown sugar when you caramelize the onions. This makes them just a tad bit sweeter than normal which then, when you taste it with a bite of the crunchy, salty prosciutto, well, something happens. Some kind of beautiful food experience that makes you close your eyes and take pause. And then makes you eat an embarrassingly large amount of pizza. Twice in one week.
Prosciutto Onion Pizza
From The Pioneer Woman, but tweaked (I added arugula on top and a squeeze of lemon.)
Here's what I did:
1 ball pizza dough--if i don't make my own I pick it up at Trader Joes. Here's an easy recipe if you want to make your own.
1 medium onion, sliced thin
2 tablespoons brown sugar
1 package thinly sliced prosciutto
1 ball fresh mozzarella cheese (sliced thin)
fresh parmesan cheese, grated
arugula (as little or as much as you want)
salt and pepper to taste
a little drizzle of olive oil
Preheat your oven to 450. Saute the onions in a little olive oil and stir in the brown sugar. Cook these on low for about 25 minutes until they are nice and brown and goopy. Meanwhile, spread out your dough on a pizza stone or large cookie sheet. I put a little cornmeal on the pan first so the dough doesn't stick while it cooks. Works like a charm. Drizzle a little olive oil over the dough and then sprinkle a little parmesan cheese everywhere. Spread out the mozzarella slices, then the onions and then the prosciutto. Sprinkle the top with a little more parmesan cheese and stick in the oven for about 15 min or until golden and bubbly. Good lord I want to eat this right now and it's currently 9:45 am.
Let the pizza cool for a minute and then scatter some aruglua leaves on top and a few squirts of fresh lemon.
