6 Reviews
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twowowies on 4.23.2019
I’ve been making this about once a week lately, it’s a pantry meal at my house. I use store bought dough, most are pretty good. I use half a red or yellow onion, cut a little smaller, and omit the sugar. I put the dough on parchment so it is easy to lift onto a large sheet pan. I put the sheet pan in a cold oven then crank the heat to 475. I lightly brush the dough with oil. Tonight I used one of the little frozen basil packs mixed with a tiny amount of oil. I have used rosemary too. I sprinkle the cooled cooked onions on the dough. Then I use 8 oz of mozz, (no parm) and lay it out around the dough. I tear a 3oz package of prosciutto into smaller pieces and remove any big veins of fat so it doesn’t make the pizza greasy. I like adding the prosciutto last so it gets kind of crispy. I cook for 12-14 minutes as per my taste. I love, love, love this pizza!
bethrrussell on 7.28.2011
Loved it! My guests couldn’t say enough about how good it was, we’ll make this again and again!
drbettycrocker on 8.22.2010
Best….Pizza….Ever…. Melted some blue cheese crumbles on my slices. Oh my!
tiffani3 on 6.7.2010
This was SOOOO good. I’m saving up to buy some more prosciutto to make it again!
12 Comments
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cookswithlove on 1.17.2011
Made according to the recipe, also used PW’s pizza dough recipe. Absolutely delicious! My family loved it.
coloradokitchen on 10.5.2010
My husband and I have loved a version of this pizza at our house – our version includes some fresh arugula thrown on top after the pizza comes out of the oven. The crisp, peppery greens are a perfect contrast to the sweet onions and gooey cheese!
debken on 8.23.2010
I just finished eating this! It was great. I didn’t put salt on the crust as I had put sea salt in the dough. I also added a few calamata olives. Thought it was perfect. thanks for sharing the recipe.
dzerk25 on 6.29.2010
Made this pizza with my husband on Saturday night! Absolutely fantastic. We then used the extra dough to make individual bbq chicken pizza’s with caramelized on Monday night and it was fantastic. Thanks Ree for the great recipe.
Christa on 5.3.2010
I made this & the grownups at my house loved it. Next time I think I will cut the Prosciutto into smaller bite size pieces. Other than that, YUMMO!