1 refrigerated pre-made pizza dough
1 tbs. cornmeal
1 small sweet onion
1 cup grated fontina or fontinella cheese
2 tbs. grated parmesan cheese
5 slices prosciutto
1 tsp. red pepper flakes
balsamic vinegar reduction
2 cups chopped fresh spinach
extra virgin olive oil
-sprinkle corn meal on a greased, round pizza baking pan
-spread pizza dough out on pan
-evenly spread a thin layer (about 2 tsp.) olive oil on pizza dough, set aside
-slice onion into thin (about 1/8") rings
-over medium/low heat, combine onion and 1 tbs. olive oil
-saute onions for about 20 minutes, until they become soft and caramelized
-evenly sprinkle the cheeses on the dough
-after the onions have cooled, 'sprinkle' them on top of the cheese
-sprinkle on red pepper flakes
-bake in the oven at 450 degrees for 10 minutes
-while pizza is baking, slice the prosciutto into 1/4-1/2" strips
-once time is up, take pizza out and sprinkle on prosciutto
-bake for an additional 10 minutes, until cheese is melted, prosciutto looks slightly crispy along edges, and dough is golden brown
-remove pizza from baking sheet and place on a large cutting board
-cut slices, and drizzle on balsamic reduction and top with spinach
-serve and enjoy!
This recipe was inspired from my first trip to New York City and a delicious pizza we had at Trattoria Dell'Arte.
TIPS and ADAPTATIONS:
-Try using fresh, spicy arugula instead of spinach.
-Can't find a pre-made balsamic reduction? Make your own! Slow boil 1/2 cup balsamic vinegar in a small saucepan until vinegar reduces by half, into a thick glaze.
-Fresh summer tomatoes on hand? Throw on a few slices of tomatoes on top of the cheese, under the onions.
-If you are not eating the pizza all in one sitting, drizzle each piece individually with the balsamic reduction and then top each piece with spinach.
-Eat it for dinner, or slice it up into large, bite-sized pieces as an appetizer.
-Can't find fontina/fontinella cheese? Use mozzarella or smoked mozzarella.