Pear And Prosciutto Pizza With Caramelized Onions Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Add sugar; cook and stir over medium heat for 5-10 minutes or until onions are caramelized., Place crust on an ungreased 12-in. pizza pan; spread with onion to within 1 in. of edges. Layer with pears and cheeses. Bake at 450° for 5-8 minutes or until cheese is melted. Top with greens and tomato. Drizzle with dressing. Sprinkle with hazelnuts.

Steps:

• Preheat oven to 450.
• Melt the butter in a large skillet.
• Add onions and cook over medium low heat, stirring frequently (about 25 minutes) until onions are very soft and golden brown Add sugar and cook five more minutes.
• Place pizza crusts on a large baking sheet.
• Top with equal amounts of mozzarella, onions, pears, prosciutto and Parmesano Bake approximately 10 minutes or until cheese is melted and crust is golden Sprinkle top with thyme and let cool slightly.
• Cut into wedges and serve.
• Makes 4 main dish or 16 appetiser servings.

Steps:

• Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
• Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
• Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
• Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
• When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
• Transfer to a cutting board and cut into 8 slices to serve.
• In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
• Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
• Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
• Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
• When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
• When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
• Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
• Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
• Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.