One medium to large onion
1 tablespoon extra-virgin olive oil
1 tablespoon butter
One 14-ounce pizza dough (store bought or make our homemade recipe)
Corn meal, to dust pizza pan
½ cup freshly shaved mozzarella cheese
1 ½ teaspoons fresh garlic, passed through a garlic press
5 thin slices prosciutto, cut into half inch strips
Flour, to dust the counter
Using the straight blade in the OXO Complete Grate & Slice Set, slice the onion horizontally into thin slices.
In a medium sauté pan, over medium heat, place oil, butter and sliced onions.
Once the mixture is hot and starting to cook, lower to medium low and cook, stirring occasionally for 35-45 minutes or until dark and caramelized. Remove from heat and cool. You should yield about 1/3 cup once cooked.
While onions are cooking, remove pizza dough from the refrigerator and bring to room temperature covered.
Preheat oven to 450 degrees F. and place the rack in the center of the oven.
Stretch the dough out on a floured surface to 16” round.
Sprinkle corn meal on the OXO’s Non-Stick Pro Pizza Pan and lay the stretched dough onto the pan over the corn meal. The sides will shrink in to the edges of the pan, which is 15”.
Spread the White Barbecue Sauce to within about a half-inch from the edge of the dough.
Sprinkle the mozzarella cheese over the top.
Spread the garlic over the cheese.
Lay the prosciutto over the cheese.
Finally spread the caramelized onions over the top.
Place pizza pan on the center rack and bake for about 14 minutes or until the bottom has browned and the top is hot and bubbly.
Cut pizza into slices with the OXO 4-inch Pizza Wheel. Serve immediately.
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