Guess what. This is the best pizza you will ever eat. If you don’t believe me, just try it and see for yourself. I take pizza very seriously and this is by far my favorite, and I am typically not a “toppings girl”. However, the combo of sweet and savory from the prosciutto + caramelized onions is AMAZING, it is sooo rich and almost dessert-like?! Full disclosure, I had the leftovers for BREAKFAST this morning – woof. I have been making this pizza for years and it just doesn’t get old. Also, I would never ever get onions on a regular pizza, like NEVER EVER EVER – but I absolutely love them on this one!
This seriously only takes like 15 minutes of prep time too, so easy. The only real step is caramelizing the onions which is super duper simple. All you do is heat a little olive oil in a pan, add the sliced red onions and brown sugar – and let the magic happen. And I’m serious it’s magic. They turn into actual candy. And the caramelized onion juice adds this beautiful, tasty, glossy goo to the pizza and it is literally just OMG. Mix that magic goo with the salty crunch of the baked prosciutto?!?!?!!? It’s sinful.
SEE THE BEAUTIFUL GOO?!?!? IT’S RIGHT HERE. LOOK:
- Pizza crust (I use the dough from Whole Foods or Trader Joes, I find it’s a lot tastier than the pre-cooked crusts!)
- Olive Oil
- 1 whole large red onion thinly sliced
- ¼ cups brown sugar
- 10 oz of mozzarella cheese (I buy the balls or the logs and slice them thinly into medallions)
- 10-12 slices Prosciutto (more to taste!)
- Grated parmesan cheese
- Preheat oven to 500 degrees.
- Heat 2 tablespoons olive oil in a skillet. Then, add sliced red onion and brown sugar, stir. Let cook until onions are soft and brown.
- Drizzle olive oil onto pan. Roll out pizza dough to a rectangular shape (I like to do it right in the pan). Lightly spread olive oil onto the dough.
- Lay slices of mozzarella on top of the top of the crust, then add the caramelized onion, followed by prosciutto, then grate parmesan cheese over then entire pizza.
- Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown