The delicious fig and goat cheese pizza I had at the Sheraton last week inspired me to find another interesting flavor combo. This Food52 recipe looked perfect for a weekend lunch for Mr. McCormick and I.
1/4 cup olive oil plus 2 tablespoons
1 large red onion, thinly sliced
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar plus 1 teaspoon
Salt and pepper to taste
2 cloves chopped garlic
1 large roasted red bell pepper from a jar, thinly sliced
1-1/2 cup part-skim mozzarella cheese, grated
3 tablespoons grated Parmesan cheese
3 thin slices of Prosciutto, sliced crosswise into thin strips
1/4 teaspoon dried thyme
Heat 2 tablespoons of oil in a medium skillet over medium-high heat. Add the onions and saute until golden brown about 15 minutes. Add Balsamic vinegar and Worcestershire sauce. Reduce the heat to medium-low until the liquid evaporates, about 4 minutes. Season to taste with salt and pepper.
In a small saucepan, heat the remaining 1/4 cup of olive oil over medium-low heat. Add the garlic and saute until garlic is just barely brown.
Using a slotted spoon, remove the garlic and reserve it in a small dish. Pour the garlic infused oil into a seperate bowl.
Preheat the oven to 450 degrees and position the rack on the lower third section. Brush 1 tablespoon of the garlic infused oil on pizza dough, leaving a 1/2 inch plain border. Sprinkle the cheese on top of the oil, then the reserved garlic, balsamic onions and the roasted red peppers. Sprinkle evenly 3 tablespoons of grated Parmesan cheese.
Bake for 6 minutes and then rotate the pizza pan and bake for 6 more minutes until the crust is golden brown. Arrange the prosciutto on top of the pizza and bake for 1 minute more to warm the prosciutto.
Remove the pizza from the oven onto a cutting board, sprinkle with thyme and drizzle with the rest of the garlic olive oil and about 1 teaspoon of balsamic vinegar.
I could eat balsamic onions everyday. What a terrific little trick. I'm going to start preparing red onion this way for sandwiches immediately.
They also matched the other flavors on this pizza wonderfully, cutting the impact of the salty prosciutto.
The garlic infused oil was also a very nice touch to layer in some additional flavor.
You could substitute roasted or grilled chicken, eggplant or pancetta easily for the prosciutto.
Here's to fancy pizza!