Prep 20 mins
Cook 20 mins
Do NOT reject this recipe without trying it!!! One of the most unusual and tasty pizzas I've ever tasted. (I originate from Chicago, btw). I can't believe this is the first time I've tried ricotta on a pizza. Full credit goes to Smitten Kitten and her blog. I didn't change a thing, apart from not making homemade ricotta.
- 2 tablespoons olive oil, divided
- 2 cups thinly sliced red onions
- 1 1⁄2 teaspoons golden brown sugar
- 2 tablespoons balsamic vinegar
- 1 pinch dry crushed red pepper
- 1 cup fresh ricotta cheese
- 6 -8 thin slices prosciutto
- 1 basic pizza dough (I tried Whole Foods' for the first time, great dough)
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 to 2 minutes more. Season marmalade generously to taste with salt and pepper.
- Meanwhile, preheat oven to 500°F Roll pizza dough out onto the back of a baking sheet, sprinkled with cornmeal. Brush with remaining 1 tablespoon of oil; sprinkle with salt. Spread onion marmalade over the crust, dollop ricotta all over the onion layer and top with slices of prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.