Fontina, Prosciutto and Caramelized Onion Pizzas
Foodandwine.com
Foodandwine.com
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Ingredients

  • 1 envelope active dry yeast
  • 1 cup warm water
  • Pinch of sugar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon salt
  • About 2 1/3 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds white onions
  • Salt and freshly ground pepper
  • 3/4 pound Italian Fontina cheese, sliced
  • 8 thin slices of prosciutto
  • 2 tablespoons grapeseed oil
  • 1 tablespoon white truffle oil
  • 2 tablespoons sherry vinegar
  • 1 apple—peeled, cored and cut into matchsticks
  • 4 ounces arugula (6 cups)

Instructions

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