This is delicious, a nice contrast to my favorite – arugula, spicy Italian sausage, and mozarella pizza. Adapted by LKD from the recipe at Handle the Heat, http://www.handletheheat.com/caramelized-onion-goat-cheese-and-prosciutto-pizza
Changes I made: used my own pizza dough recipe (half) and waited to add the prosciutto until the last few minutes of baking. The prosciutto got plenty crisp, so I think it might have burned if I’d put it on in the beginning
1/2 recipe pizza dough
2 tablespoons olive oil
1/4 cup caramelized onion (from about 1 large onion)
1 tablespoon high quality balsamic vinegar
4 ounces crumbled goat cheese
1 teaspoon chopped fresh rosemary
3 thin prosciutto slices, torn into pieces
Salt and freshly ground black pepper
Directions:
Place a pizza stone on middle rack of the oven and preheat to 450°F for 30 minutes.
Stretch and roll out pizza dough on a floured work surface until as thin as possible without tearing. You should get about a 12-inch circle. If the pizza dough springs back, cover it with a clean kitchen towel and let it rest for 10 minutes before continuing shaping. Transfer the pizza to a parchment lined pizza peel or flat cookie sheet.
Brush pizza dough evenly with the olive oil. Top with the goat cheese and onion. Sprinkle with the rosemary and vinegar. Season to taste with salt and pepper.
Bake the pizza for 7 minutes. Remove from oven and top with pieces of prosciutto. Bake or until the edges of the crust are golden.
Make caramelized onions: