Caramelized Onion Pizzette

2 Tbsp. Extra Virgin Olive Oil
2 large onions, sliced (about 1 cup)
Kosher salt and ground black pepper, to taste
1 tsp. sugar
3/4 c. goat cheese, crumbled
3 oz. prosciutto (about 5 large slices), cut into 2 by 2 inch pieces
2 tsp. Herbes de Provence Olive Oil
parsley or rosemary sprigs, for garnish


In a large, heavy skillet, heat the Extra Virgin Olive Oil over low heat. Add the onions, salt, 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. Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal. 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. While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with Herbes de Provence Olive Oil (or another of your choice) and sprigs of parsley or rosemary. Serve immediately.

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