Caramelized Onion and Prosciutto Pizza Recipe from Camille Styles

We know that most newlyweds are all about making their new house a home, so today we’re excited to share the news that our friend + founder of Camille Styles, Camille, just launched her first book + it’s available starting NOW! Camille Styles Entertaining shares delicious recipes, festive decor, and inspirational celebration ideas for every season. And we happen to think it would make a perfect engagement party or wedding gift for those stylish, soon-to-be-wed friends of yours! Check out a little peek into the pages and don’t miss a recipe for that delish-looking caramelized onion + prosciutto pizza above!

Caramelized Onion + Prosciutto Pizza

makes one 10 – inch pizza

– 1 tablespoon butter

– 1 white or sweet onion, sliced

– 1 tablespoon minced fresh thyme

– 1 teaspoon sugar

– ½ teaspoon kosher salt

– 1 four-ounce ball Perfect Pizza Dough (page 293) or store-bought dough, at room temperature

– Garlic-Infused Oil and Butter Sauce

– ½ cup grated fresh mozzarella

– 6 to 8 very thin slices prosciutto

– 2 cups baby arugula

– Extra-virgin olive oil

 

To caramelize the onion, melt the butter in a large skillet over medium heat. Add the onion and sauté until just tender, about 6 minutes. Add the thyme, reduce the heat to medium-low, and cook until the onion is golden, stirring often, about 20 minutes. Sprinkle the sugar over the onion and sauté 20 more minutes, until the onion is golden brown, reduced, and very sweet. If the pan gets dry, add a little water so that the onion doesn’t burn. Set aside to cool (this can be done a day in advance and kept in the refrigerator).

Preheat the grill, one side on high and one side on low. Roll out the dough according to the “Steps to the Perfect Pizza” (page 294). Gather all your toppings (onion, garlic-infused sauce, mozzarella, prosciutto, and arugula), plus your dough and oil, on a large tray, and head out to the grill.

Using my two-temperature grilling technique, grill the first side of the pizza. Flip when ready and then brush the pizza evenly with garlic-infused sauce and top with the caramelized onion and mozzarella. Close the hood, and when the cheese is melted, transfer the pizza to a cutting board.

Top the pizza with the prosciutto and arugula. Cut into wedges and serve.

 

Garlic-Infused Oil and Butter Sauce

– 4 garlic cloves, chopped

– ½ cup extra-virgin olive oil

– 4 tablespoons (½ stick) butter, melted

In a small saucepan, bring the garlic and oil to a simmer and then reduce the heat to low and cook for 3 to 5 minutes, until the garlic starts to brown. Turn off the heat and then whisk in the melted butter in a steady stream until combined.

 For more information about Camille Styles Entertaining, including where to buy it and info on tour dates, click here.

Congrats, Camille, and thanks for sharing a fun recipe from your book with us today!!