Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3 large onions, sliced (about 4 cups)

  3. 1 teaspoon kosher salt

  4. 1 teaspoon freshly ground black pepper

  5. 1 teaspoon herbs de Provence

  6. 1 teaspoon sugar

  7. 1 ball purchased pizza dough (about 12 to 16 ounces)

  8. 3 ounces goat cheese, crumbled (about 1/2 cup)

  9. 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces

  10. Parsley or rosemary sprigs, for garnish

  11. Special equipment: 2 1/2-inch round cookie cutter

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet, heat the oil over low heat. Add the onions , salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

  2. Preheat the oven to 475 degrees F.

  3. Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

  4. While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

  5. SERVINGS: 24 (PER PIZZETTE); Calories: 91; Total Fat 4 grams; Saturated Fat: 1 grams; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 2 grams Fiber: 0.5 grams; Cholesterol: 6 milligrams; Sodium: 334 milligrams


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