Fontina Prosciutto And Caramelized Onion Pizza Recipes

FONTINA, PROSCIUTTO AND CARAMELIZED ONION PIZZA

Fontina, Prosciutto and Caramelized Onion Pizza image

Make and share this Fontina, Prosciutto and Caramelized Onion Pizza recipe from Food.com.

Provided by loveleesmile

Categories < 30 Mins

Time 25m

Yield 8 9 inch pizzas, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 (8 ounce) envelope active dry yeast
1 cup warm water
1 pinch sugar
1 teaspoon extra virgin olive oil
1 teaspoon chopped thyme
1 teaspoon salt
2 1/3 cups all-purpose flour
3 tablespoons extra virgin olive oil
2 lbs white onions
salt & freshly ground black pepper
3/4 lb italian Fontina cheese, sliced
8 slices prosciutto
2 tablespoons grapeseed oil
1 tablespoon white truffle oil
2 tablespoons sherry wine vinegar
1 apple, peeled cored and cut into matchsticks
4 ounces arugula (6 cups)

Steps:

MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
NOTE: I could not find truffle oil, plus I hear it is ridiculously expensive, so I ommitted this item, and it still tasted great.

Nutrition Facts : Calories 695.9, Fat 32.2, SaturatedFat 12.7, Cholesterol 65.8, Sodium 871.9, Carbohydrate 71.6, Fiber 12.2, Sugar 10.3, Protein 36

ONION PIZZA

onion pizza image

Make and share this onion pizza recipe from Food.com.

Provided by stephanie

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 onions, cut in strips
1/3 cup olive oil
10 Italian tomatoes, peeled
1/2 teaspoon sugar
salt and pepper
1 tablespoon fresh herb
2 tablespoons cornmeal
8 anchovies
1 cup black olives, chopped
1 cup parmesan cheese
1 pizza dough

Steps:

heat onions in oil on low heat for about 30 minutes.
In another pan cook tomatoes with sugar and cornmeal until it tickened.
mix onions, tomatoes, salt and pepper and herbs.
spread on the dough, add anchovies, olive and parmesan.
bake in the oven at 425F degrees until the cheese in melted.

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