September 8, 2008

Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

this recipe was a huge success at a birthday party I hosted...and is great on a standard size pizza too...or panini! the carmelized onions add a sweetness that pairs perfectly with prosciutto.  these bite-sized apps go quickly every time

3 tablespoons olive oil
3 large onions, sliced (about 4 cups - this may seem like a lot, but necessary for moisture)

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar
1 ball pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces

Parsley  for garnish

2 1/2-inch round cookie cutter or wine glass rim

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.

Preheat the oven to 475 degrees F.

Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.

While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

Prep Time: 30 minutes. Cook Time: 1 hour 10 minutes Yield: 24 mini pizzettes

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