Sunday, October 16, 2011

Semi-Homemade, All Scrumptious

I would love to be able to say that making pizza dough is on my list of talents, but unfortunately, I haven't faced that ambition quite yet. So when pizza was the first request while considering our last non gluten free meal for 30 days, I headed to the store for some fresh ingredients and a Boboli pizza crust. For the time being, this is how I make my best "homemade" pizza.

Prosciutto, Caramelized Onion, Mozzarella Pizza
Caramelize large red onion with a few tablespoons of brown sugar
Cover the dough with sauce and fresh mozzarella
Next come the onions...
...and the prosciutto.
After baking for 10-12 minutes at 450 degrees
Melty perfection!
These are some of my favorite flavors - sweet onion, salty prosciutto, creamy cheese. Jeff and I polished off the pie and shared a few sighs over the fact that we won't be able to have it again for a few weeks. When we have our next pizza cravings, I'll be sure to try this cauliflower crust, courtesy of Eat. Drink. Smile.

(Makes 2-4 servings)

1 Boboli pizza crust (I used thin crust)
1 package Boboli pizza sauce
1 red onion, thinly sliced
2 tablespoons brown sugar
8 ounces fresh mozzarella
4 ounces prosciutto
Olive oil

Preheat oven to 450 degrees
Heat olive oil in a skillet on high heat
Add onion and brown sugar, saute until brown and tender
While onion is cooking, cover pizza crust with sauce
Distribute mozzarella evenly on crust
Cover crust with onion, then prosciutto
Bake for 10-12 minutes, until cheese is melted and crust is brown and crispy


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