Parma Ham Pizza with Two Cheeses, Pear and Caramelized Onion
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Credit: Patrick Nuti, Executive Chef, ROC, New York
The National Culinary Review, January 2013
Ingredients
2 T. olive oil
2 cups thinly sliced onion
1 t. honey
1 lb. prepared pizza dough
1 cup shredded mozzarella cheese
1 cup crumbled Gorgonzola cheese
½ ripe pear, sliced
2 oz. Prosciutto di Parma, cut in 1-inch strips
Watercress leaves, for garnish
Instructions
Method: Preheat oven to 425ºF. Lightly grease baking sheet. Heat large skillet over high heat; add oil. Add onion; reduce heat to medium. Cook, stirring frequently, until onion is tender and well-browned, about 30 minutes. Stir in honey. Spread pizza dough on baking sheet; press to make 7x13-inch rectangle. Sprinkle with mozzarella and Gorgonzola. Bake in upper third of oven for 10 minutes. Remove from oven. Spread onion over cheeses; top with pear slices. Return to oven until hot, about 1 minute. Top with prosciutto strips. Garnish with watercress leaves. Serve immediately.
Yield
1 (7x13 inch) pizza
Tags
Main Dish, Pork, The National Culinary Review
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