Recipe by Ambervim
This is so yummy!!!!
Top Review by Margie99
I really enjoyed this. I made a couple of changes, I used chopped ham and shredded cheese instead of sliced. I was thinking that it was missing a little something, now I realized I was supposed to use dijon mustard for dipping. That was the little something. I also used a premade crust. I will make this again because it was so fast and easy. Great for the night when we use up all the bits left in the fridge.
- onion, rye dough
- 4 large cooking onions, peeled, cut in half and thinly sliced
- 2 tablespoons butter
- 1 pinch salt
- 1 pinch sugar
- balsamic vinegar
- fresh ground black pepper, to taste
- 12 slices deli ham (or more always sliced VERY thin)
- swiss cheese, sliced to cover
- 2 teaspoons Dijon mustard (for dipping, Optional add some mayo)
- caraway seed (optional)
Directions See How It's Made
- Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan. Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
- Stir occasionally until onions begin to become soft and start giving up their juices. Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if they’re drying out.
- The onions are done when they are so tender it seems they’re melting. They should be moist, but not sitting in pools of liquid.
- Remove from the heat.
- Preheat oven (and baking stone, if available) to 500°F.
- Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat.
- Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too.
- Divide the caramelized onions evenly between the two crusts, spreading near the edges.
- Fold the ham slices gently onto the crust, covering most of the onions.
- Arrange the Swiss cheese slices evenly over the top.
- If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
- Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust.
- Let cool 5 minutes before slicing.
- If desired, serve with the dijon mayonnaise for dipping.