with Balsamic Onions
Channel your inner Italian with this European-style recipe!
Nut Free
1 pkg. Round & Thin Pizza Crust
2 Tbsp. plus 1/2 cup olive oil
1 large red onion, thinly sliced
2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
4 large garlic cloves, chopped
1 large red bell pepper
1 cup coarsely grated whole-milk mozzarella (packed)
3 Tbsp. coarsely grated Parmesan cheese
4 thin slices prosciutto, sliced crosswise into thin strips
2 tsp. fresh thyme
Balsamic vinegar
STEPS
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Preheat oven to 425°F.
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Heat 2 Tbsp. oil in heavy medium skillet over medium heat. Add onion and sauté until golden, about 12 minutes. Add vinegar and Worcestershire sauce. Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes. Season with salt and pepper.
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Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat. Add garlic and sauté just until garlic begins to brown, about 4 minutes. Using slotted spoon, transfer garlic to custard cup. Pour oil into separate small bowl.
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Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice thinly (onion, garlic, garlic oil, and pepper can be made 1 day ahead. Cover separately; chill).
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Unroll refrigerated Round & Thin Pizza Crust on enclosed parchment paper and place on a pizza stone or baking sheet. Brush 1 Tbsp. reserved garlic oil over dough, leaving 1/2-inch plain border. Sprinkle with mozzarella, then reserved garlic and balsamic onion. Top with pepper strips in spoke pattern. Sprinkle with Parmesan.
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Bake until crust is browned, about 15 minutes. Remove and arrange prosciutto atop pizza. Bake until prosciutto softens, about 30 seconds. Sprinkle with thyme. Drizzle with a balsamic vinegar glaze (optional).
Review MOZZARELLA & PROSCIUTTO PIZZA.