Pioneer Woman Caramelized Onion Prosciutto Pizza

Pioneer Woman caramelized onion prosciutto pizza turns sweet red onions, salty prosciutto and olive oil dough into a crispy, golden appetizer or main dish in 5 minutes of active time. It's an easy homemade pizza night idea for game day, date night or weeknight dinner, and it's made on one sheet pan.

Cook the red onions until they're deep brown, because that sweetness is what balances the salty prosciutto. Pull them early and the pizza tastes sharp and salty instead of mellow.

A little brown sugar in the skillet helps the onions caramelize, which matters since prosciutto brings so much salt to the pizza. Stretching the dough into a thin rectangle also gives you a crisp crust that stays crunchy under all that cheese.

Pioneer Woman Caramelized Onion Prosciutto Pizza

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

260

kcal

Thin, crisp crust holds a blanket of melted mozzarella, jammy caramelized onions and slightly crisped ribbons of prosciutto. Everything bakes together on one oiled sheet pan until the cheese bubbles and the edges turn golden.

Ingredients

• 1 tsp. Instant Or Active Dry Yeast
  

• 1 1/2 c. Warm Water
  

• 4 c. All-purpose Flour
  

• 1 tsp. Kosher Salt
  

• 1/3 c. Olive Oil
  

Directions

• Make the dough: Sprinkle 1 teaspoon yeast over 1 1/2 cups warm water and let it stand a few minutes. Meanwhile, combine 4 cups flour and 1 teaspoon kosher salt in a mixer with the paddle attachment.
• Mix in the oil: With the mixer on low, drizzle in 1/3 cup olive oil until it's combined with the flour. Then pour in the yeast mixture and mix until the dough comes together in a sticky mass.
• Let the dough rest: Coat a separate bowl with a light drizzle of olive oil and form the dough into a ball. Toss it to coat, cover tightly with plastic wrap and let it sit 1 to 2 hours, or chill it up to 24 hours or even 3 to 4 days for better flavor.
• Caramelize the onions: Heat olive oil in a hot skillet, then add the thinly sliced red onions with a sprinkle of brown sugar. Stir them around and cook a few minutes until they're brown and sweet.
• Prep the pan: Drizzle a little olive oil on a sheet pan and spread it around with your fingers. Then divide the dough in half, since the recipe makes 2 crusts, and squeeze one half into a tight, pulled ball.
• Shape the crust: Stretch or roll the dough into a thin rectangle and lay it on the oiled pan. Drizzle a little olive oil over the surface and sprinkle on a light pinch of kosher salt.
• Add the toppings: Lay thin slices of fresh mozzarella over the dough, then pile on the caramelized onions. Finish with the prosciutto and a sprinkling of Parmesan.
• Bake the pizza: Bake in a 375°F oven for 15 to 17 minutes, since that is the temperature in the printable dough recipe. It's ready when the crust is golden brown and the cheese is bubbly.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid Artisan 5-quart stand mixer, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the prosciutto for something else?

Thin slices of ham or crisp bacon both work if you can't find prosciutto. Since neither is quite as salty, taste the pizza before you add extra salt.

How far ahead can I make the pizza dough?

The dough keeps in the fridge for 3 to 4 days, and it actually tastes better after a day or two. Keep the bowl covered tightly with plastic wrap so the surface doesn't dry out.

Can I use store-bought dough instead?

Yes, a ball of store-bought pizza dough works fine when you're short on time. Let it come to room temperature first so it stretches thin without snapping back.

How do I store leftover caramelized onion pizza?

Wrap leftover slices well and keep them in the fridge for a couple of days. Reheat them in a hot oven rather than the microwave, because the oven keeps the crust crisp.

What's the most common mistake with this pizza?

Rushing the onions is the big one, since pale onions taste sharp and won't balance the salty prosciutto. Slice the mozzarella thin too, because thick slices make the thin crust soggy.