Caramelized Onion & Prosciutto Pizza: A Sweet and Savory Classic
An indulgent fusion of sweet and salty flavors coming alive on a golden, crisp base.
Caramelized Onion & Prosciutto Pizza: The Sweet and Savory Italian Classic
This caramelized onion and prosciutto pizza is a beloved fusion of sweet, slow-cooked onions, salty Italian ham, and creamy mozzarella, all layered atop crispy, homemade pizza crust. Whether you’re an experienced home cook or a casual weeknight chef, this recipe’s unique flavor harmony and approachable steps make it a must-try for any pizza lover. Let’s explore the essentials, techniques, and secrets to making this memorable Italian-inspired pizza at home.
Why This Pizza Works: The Flavor Marriage
- Sweet caramelized onions pair perfectly with the salty, rich flavor of prosciutto.
- Fresh mozzarella adds a luscious, milky base that unites all the elements.
- A crisp, chewy homemade pizza crust provides the ideal canvas.
- Simple ingredients, minimal prep, and maximum flavor payoff.
Ingredients You’ll Need
Below is the classic list of ingredients for this pizza. Each brings a unique taste and texture, and together, they define its character.
- 1 whole pizza crust (half batch from your favorite recipe or store-bought)
- Olive oil (for drizzling and sautéing)
- 1 large red onion, halved and thinly sliced
- 1/4 cup brown sugar
- Kosher salt, to taste
- Freshly ground black pepper (optional, for added kick)
- Parmesan cheese, grated (for layers and final finish)
- 10 oz. fresh mozzarella cheese, thinly sliced
- 8 slices prosciutto (or more to taste)
For best results, use a homemade or refrigerated pizza dough that’s been resting for at least 24 hours. See our tried-and-true pizza dough method below.
Homemade Pizza Dough: The Foundation
Great pizza starts with great dough. This recipe calls for a classic, chewy crust that’s easy to mix and lets the toppings shine.
- 1 teaspoon instant or active dry yeast
- 1.5 cups warm water (not hot)
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil
- Activate yeast: Sprinkle yeast over the warm water. Let sit for a few minutes to dissolve and activate.
- Mix dry ingredients: In a mixer bowl, combine flour and salt.
- Add olive oil: With the mixer on low (use paddle attachment), drizzle in olive oil.
- Bring it together: Pour in the yeast-water mixture. Mix until a sticky dough forms.
- Let it rise: Transfer to an oiled bowl, turn to coat, cover tightly, and set aside for 1–2 hours, or refrigerate for up to 3 days.
Tip: Dough flavor deepens if rested overnight in the fridge. This recipe makes enough for two pizzas.
Step-by-Step: Making Caramelized Onion & Prosciutto Pizza
1. Caramelize the Onions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add sliced onions. Stir and sauté until softened, about 5–7 minutes.
- Sprinkle in brown sugar; toss to coat.
- Continue to cook, stirring occasionally, until onions are golden, soft, and sticky — about 15 minutes total.
- Season with kosher salt (and pepper if desired).
Why brown sugar? It helps the onions develop a deep sweetness, balancing the saltiness of the prosciutto.
2. Prepare the Pizza Crust
- Preheat your oven to 500°F (ideally, use a pizza stone for extra-crispy results).
- Drizzle a baking sheet or pizza pan with olive oil; spread evenly with fingers.
- Roll or stretch your pizza dough into a thin rectangle or circle. Transfer to prepared pan.
- Drizzle the surface with a bit more olive oil, then sprinkle lightly with kosher salt and a dusting of grated Parmesan.
3. Layer the Toppings
- Arrange thin slices of fresh mozzarella evenly over the crust. Thin slices melt more evenly, avoiding a soggy crust.
- Spread the caramelized onions generously over the mozzarella — don’t skimp; they’re a star ingredient!
- Drape prosciutto slices over the onions, distributing evenly.
- Finish with another light shower of Parmesan for extra flavor.
What others are reading
4. Bake to Perfection
- Place pizza on the lower rack of the oven.
- Bake for 15–17 minutes, or until the crust is golden and the cheese is bubbling.
- Remove from oven; let cool for 3–5 minutes.
- Slice into squares or wedges and serve immediately.
Troubleshooting Common Pizza Issues
| Problem | Cause | Solution |
|---|---|---|
| Crust too soggy | Too much moisture from toppings; oven not hot enough | Slice mozzarella thinly, drain moisture from onions, preheat oven fully |
| Onions burnt | Cooking onions over high heat or skipping stirring | Cook onions low and slow, stir frequently, watch closely after adding sugar |
| Prosciutto too dry | Placed on top before baking too early | Add prosciutto halfway through bake, or under onions |
Ingredient Notes & Special Shopping Tips
- Prosciutto: Look for thinly sliced Italian dry-cured ham, usually in the specialty cheese or deli section. Its melt-in-your-mouth richness is key.
- Mozzarella: Opt for whole-milk, low-moisture or fresh mozzarella in balls or logs. Slice it as thin as you can to avoid a watery crust.
- Onions: Red onions add vibrant color and a slight tang, but yellow onions also caramelize beautifully.
- Brown sugar: Essential for rapid and uniform caramelization; adjust to taste for sweetness preference.
- Homemade dough: Rested dough yields superior flavor and texture. Allow at least 24 hours in the fridge before using.
Tips and Tricks for the Ultimate Pizza Night
- Make dough ahead: Prepare the pizza dough up to four days in advance for maximum flavor.
- Pre-cook if necessary: If using a thick dough or commercial crust, pre-bake for 5 minutes before adding toppings.
- High-heat blast: Use the highest oven temperature available — the hotter, the crispier the base.
- Stone or steel: Baking on a preheated pizza stone or steel yields the best crust.
- Creative finish: After baking, drizzle with a little extra-virgin olive oil or scatter microgreens for freshness.
Serving Suggestions
This pizza is robustly flavored and pairs well with:
- A crisp green salad with vinaigrette — to balance the richness
- Chilled dry white wine or sparkling water with lemon
- Candied walnuts or a light arugula salad on the side
Variations & Customizations
- Gluten-free: Use a ready-made gluten-free pizza crust in place of homemade dough.
- Vegetarian: Skip the prosciutto or substitute with roasted mushrooms for similar umami depth.
- Extra cheese: Add a sprinkle of fontina or goat cheese for additional flavor layers.
- Herbal twist: Scatter fresh thyme or rosemary on onions during the last minute of caramelizing.
- Spicy kick: Dust finished pizza with red pepper flakes or drizzle with hot honey.
Frequently Asked Questions (FAQs)
Q: Can I use yellow onions instead of red?
A: Yes. Yellow onions caramelize perfectly as well — they provide a softer, sweeter result while red onions offer a tangy undertone and beautiful color contrast.
Q: What’s the best way to store leftover pizza?
A: Let the pizza cool completely, then layer slices between parchment sheets in an airtight container. Reheat in a hot oven or toaster oven to revive crispness; avoid microwaving to prevent sogginess.
Q: I don’t eat pork. Can I substitute the prosciutto?
A: Try thin slices of turkey or beef pastrami, or use marinated, roasted mushrooms for a vegetarian alternative with plenty of umami.
Q: Do I have to add brown sugar to caramelize the onions?
A: While onions can be caramelized in their natural sugars, a little brown sugar speeds up the process and ensures a gorgeously sweet finish. Adjust amount to taste.
Q: How thin should I slice the mozzarella?
A: As thinly as possible. This ensures even melting and prevents the crust from absorbing too much moisture, keeping your base golden and crisp.
Chef’s Notes: Making it Yours
Don’t be afraid to experiment. The beauty of this caramelized onion and prosciutto pizza lies in its adaptability. Use the recipe as your framework, then adjust toppings to match what you have on hand or your personal taste. To elevate your pizza even further, finish with a swirl of balsamic glaze or sprinkle with fresh basil just before serving.
Final Thought
This pizza is proof that with good technique and a few quality ingredients, you can make restaurant-quality food right at home any day of the week. The magical mix of sweet onions, salty prosciutto, and melt-in-your-mouth cheese ensures this pie will become a new household favorite. Buon appetito!
References
- https://tastydinners.wordpress.com/2010/05/15/the-pioneer-womans-caramelized-onion-prosciutto-pizza/
- https://www.mrshappyhomemaker.com/caramelized-onion-prosciutto-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11364/caramelized-onion-prosciutto-pizza/
- http://laurenbrapp.blogspot.com/2011/11/caramelized-onion-prosciutto-pizza.html
- http://www.schuelove.com/2012/11/caramelized-onion-prosciutto-pizza.html
- https://tastykitchen.com/recipes/main-courses/caramelized-onion-prosciutto-pizza/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11362/fig-prosciutto-pizza-with-arugula/
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