Caramelized Onion, Prosciutto & Arugula Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pizza
Serves: 1 large pizza or 4 small personal pizzette
Ingredients
  • 2 small onions, thinly sliced
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ tsp brown sugar
  • 100g prosciutto
  • 200g fresh mozzarella
  • 2-3 handfuls fresh baby arugula
  • Balsamic reduction
  • .
  • Pizza Dough:*
  • 1⅓ cups warm water
  • 2¼ tsp instant yeast
  • 3¾ cups all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp olive oil
Instructions
  1. Place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven (if you're using a pre-baked crust, skip this step).
  2. Heat butter and olive oil in a medium frying pan. Add onions and brown sugar and mix well. Cook over medium-low heat, stirring frequently, until the onions are medium golden and very soft- roughly 30 minutes.
  3. Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust (if you're using a pre-baked crust, skip this step).
  4. Spread onions over the pizza dough which should already be on the pizza stone or baking sheet. Top with fresh mozzarella. Bake for 5-10 minutes until cheese is bubbly and melted and the edges of the crust are lightly browned. Remove from oven, top with torn prosciutto, a pile of fresh baby arugula and a drizzle of balsamic reduction.
  5. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
Notes
* Or your favourite store bought dough/crust. This pizza dough recipe is my favourite recipe, and it makes enough for two or three 12 inch pizzas, depending on how thin you like your crust. Once the dough has risen, simply divide it in half, cover with plastic wrap, and refrigerate until ready to use.
Recipe by Port and Fin at https://portandfin.com/caramelized-onion-prosciutto-arugula-pizza/