Caramelized Onion, Goat Cheese, and Prosciutto Pizza

Yield: 1 12-inch pizza

Prep Time: 15 minutes

Cook: 10 minutes

This pizza is incredible and so easy to make, you're going to love it! By the way, try saying prosciutto pizza ten times fast.

Tessa's Recipe Rundown...

Taste: Sweet, tangy, salty, earthy, and all around crave worthy.
Texture: The pizza dough is crisp and chewy while the toppings just go together perfectly.
Ease: Very easy, especially if you’ve made the pizza dough ahead of time (I like to freeze mine and defrost the dough overnight).
Appearance: Like a gourmet pizza from a restaurant!
Pros: Easy yet bursting with flavor.
Cons: None!!
Would I make this again? Oh yes.

Caramelized Onion, Goat Cheese, Prosciutto Pizza from Handle the Heat

Have you been getting any summer reading done? I so wish I could read a couple of books on the beach but unfortunately I’m stuck reading indoors. At least our A/C is still working (fingers crossed that I didn’t just jinx myself). I’ve been reading a few cooking related books lately but just started Looking for Alaska by John Green since I enjoyed his other book The Fault in Our Stars so much. I need some more fiction books to get into so I’m open to recommendations!

I’ll be traveling a bit this month so I’m hoping to get more reading done. Unfortunately I tend to get motion sickness/headaches if I read on the plane. Does this happen to anyone else? It is such a huge bummer and I get so bored and claustrophobic just sitting there. Not to mention most airport food is a huge bummer. Every time I start getting whiny about flying, though, I make myself think about people who traveled in the past by long horse, boat, or train expeditions and I feel much better about my situation. Can you imagine being stuck on a boat for months and months? I’d die. There probably weren’t caramelized onion, goat cheese, and prosciutto pizzas back then which is even more depressing. This pizza is incredible and so easy to make, you’re going to love it! By the way, try saying prosciutto pizza ten times fast.

Check out Monday’s post for a full tutorial and video on how to make pizza! I used a slow-cooker to make my caramelized onions for this recipe and used some of the leftovers in sandwiches throughout the week and froze the remainder.

I LOVE my Emile Henry pizza stone for making crisp, chewy pizza crusts in the oven or on the grill.

Recommended products:

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How to make
Caramelized Onion, Goat Cheese, and Prosciutto Pizza

Yield: 1 12-inch pizza
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This pizza is incredible and so easy to make, you're going to love it! By the way, try saying prosciutto pizza ten times fast.

Ingredients

  • 1 ball pizza dough
  • 2 tablespoons olive oil
  • 4 ounces crumbled goat cheese
  • 1/4 cup caramelized onion (from about 1 large onion)
  • 3 thin prosciutto slices, torn into pieces
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon high quality balsamic vinegar
  • Salt and freshly ground black pepper

Directions

  1. Place a pizza stone on the bottom rack of the oven and preheat to 450°F.
  2. Stretch and roll out your pizza dough on a floured work surface until as thin as possible without tearing. You should get about a 12-inch circle. If the pizza dough springs back, cover it with a clean kitchen towel and let it rest for 10 minutes before continuing shaping. Transfer the pizza to a parchment lined pizza peel or flat cookie sheet.
  3. Brush pizza dough evenly with the olive oil. Top with the goat cheese, onion, and prosciutto. Sprinkle with the rosemary and vinegar. Season to taste with salt and pepper.
  4. Bake the pizza for 10 minutes, or until the edges of the crust are golden.
Course: Appetizer
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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21 Responses to “Caramelized Onion, Goat Cheese, and Prosciutto Pizza”

  1. #
    Rachel @ Baked by Rachel — July 10, 2013 at 4:58 am

    I totally want a slice of this for breakfast!

  2. #
    Tieghan — July 10, 2013 at 5:42 am

    Please pass a slice of this over my way! What an awesome pizza. The caramelized onions, the goat cheese and the Prosciutto! Mmm, sounds awesome!

  3. #
    Megan S — July 10, 2013 at 5:47 am

    I really wanted to reach through the screen and grab a slice when I saw the picture! It looks so appealing. My family love pizza – making this would be a great change from the regular pizza we have 🙂

  4. #
    Meagan @ A Zesty Bite — July 10, 2013 at 9:45 am

    This pizza looks OH SO GOOD!

  5. #
    Rebekah — July 10, 2013 at 4:41 pm

    That pizza looks YUM!
    (and my favorite books series that I recommend to EVERYONE: Outlander (the first book in a long series) by Diana Gabaldon – if you have not read – it is a must!)

  6. #
    Denise — July 10, 2013 at 6:52 pm

    The pizza looks very tempting, I am craving now. Lol. I would like to recommend Everyday by David Levithan and Hopeless by Colleen Hoover. And maybe The Edge of Never by J.A. Redmerski. I will stop myself from recommending too many. 😛

  7. #
    shelly (cookies and cups) — July 16, 2013 at 5:05 am

    Oh this is perfect! We have a brick pizza oven in our backyard and this will be the next one we make…love!

  8. #
    Kevin @ Closet Cooking — July 16, 2013 at 2:21 pm

    That pizza looks amazing!

  9. #
    Laura Spragge — July 22, 2013 at 3:56 pm

    Made this tonight and it was absolutely delicious! I used a different recipe for the dough (I already had a mix), but otherwise all the same.

    Will make again!

  10. #
    Eve M — September 18, 2013 at 1:55 pm

    made this and it was ridiculously good. I’m veggie so replaced the prosciutto with halloumi. It was great because it was just as salty and crisped up well 🙂

    • #
      Tessa — September 18, 2013 at 4:07 pm

      Awesome! Thanks for the tip about a vegetarian option!

  11. #
    Carol — September 20, 2013 at 4:49 pm

    This has become my favorite pizza. I have made it several times for myself and after describing it, my friends are all requesting that I make it for them too.

    • #
      Tessa — September 21, 2013 at 9:48 pm

      I’m so happy to hear that!

  12. #
    Laura Spragge — September 21, 2013 at 2:11 pm

    Can’t get over the flavours from this pizza, absolutely tasty!

    Looking forward to trying your other recipes.

  13. #
    Ericka — November 1, 2013 at 5:34 am

    This pizza was delicious!! I carmelized red onion with balsamic vinegar, added chopped garlic and grated parmesan to the pizza in addition to the recipe….OUTSTANDING!

  14. #
    Mary — November 23, 2013 at 1:10 pm

    I made this recipe as is using a pizza stone. It was delicious and received rave reviews. I will definitely ,ale it again. Thanks for the inspiration!

  15. #
    Brenda — December 29, 2013 at 7:00 pm

    My hubby makes an awesome crust. It’s thin and crunchy was just perfect with your pizza toppings. I had some herbed goat cheese and pancetta in the fridge. I used your idea of browning the onions in the crockpot and it worked great! Thank you! I could have eaten the entire pizza by myself, but I refrained and shared it.

  16. #
    Amber Zenner — January 6, 2014 at 8:09 pm

    This was good, made another pizza crust but kept everything else the same. The only thing I would change next time is to double the goat cheese and omit the added salt- it was salty enough with the prosciutto.

  17. #
    Steph — August 15, 2016 at 9:09 pm

    Are you suppose to cook it on the parchment paper and a stone?

  18. #
    Gary Jenner — July 19, 2017 at 3:05 pm

    This is a delicious pizza with lots of flavour. One of those dinners you make at home that could be served in a white table cloth dining room. It’s now one of our favourites!

  19. #
    driving directions — March 5, 2018 at 11:46 pm

    The article you have shared here is very awesome. I really like and appreciate your work. The points you have mentioned in this article are useful. I must try to follow these points and also share others.

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