Can a pizza taste any better than this? Paradiso Reserve is a new favorite cheese that I first used in Beer Biscuits. I so enjoyed the flavor that I wanted to use it again but this time on a pizza. Pairing it with caramelized onions and prosciutto made for an off the chart pizza!
This recipe comes from the site of Beemster Paradiso Cheeses. I changed the temperature, the manner in preparing the dough, cooked the onions longer and added fresh basil.
Paradiso Reserve Cheese, Caramelized Onion and Prosciutto Pizza, Adapted
- 1 large onion, thinly sliced
- 1 tbsp. butter
- nonstick cooking spray
- 16 oz. fresh pizza dough (I bought it but you can certainly make your favorite dough)
- flour for dusting
- 2 tbsp. olive oil
- 1 tbsp. garlic, minced
- fresh sage, minced
- fresh basil, minced
- 2 cups Paradiso Reserve, shredded
- 3 oz. prosciutto, trimmed and torn in pieces
- micro greens to garnish (if you would like to grow your own go here)
Preheat the oven to 350°F. Peel and slice the onion into thin slices. Melt the butter in a skillet and cook the onions for about 25 minutes, stirring until soft and golden – do not brown.
Spray a foil-lined baking sheet with cooking spray. Gently press the dough out onto the baking sheet using your fingertips. If the dough is sticky use a little flour on your fingers – the dough will almost fill a sheet pan.
Mix together the oil, garlic, basil and sage in a bowl; brush evenly over the dough.
Top the dough with the cheese and onions. Tear the prosciutto into pieces and scatter over the onions. Bake for 25 minutes + or until the crust is golden brown and the cheese is melted. Garnish with micro greens and serve. The cooking time and temperature can vary depending on your dough, just adjust.
Recipe by cookingwithauntjuju.com
Prior to baking and a beautiful, flavorful pizza with a crispy crust!
Micro greens are perfect for this pizza. I am not a big fan of greens on a pizza but these little guys I like to add to everything.
Served with salad and a creamy basil dressing…