PW’s Caramelized Onion and Prosciutto Pizza

I made a pizza that is on Pioneer Woman’s website. It is a Caramelized Onion & Prosciutto Pizza. Here it is.

Spread olive oil, grated Parmesan cheese and mozzarella cheese onto some pizza dough.

Top the pizza with caramelized onions…

and prosciutto. Bake at 500 degrees for 15 – 18 minutes.

Slice and eat.

This is a different kind of pizza and I like it. The onions were surprisingly sweet and if I were to make this pizza again I would probably lessen the amount of brown sugar on the onions. Or I might swap the brush of olive oil on the pizza dough and the caramelized onions for a sweet marinara sauce. Mmm, my mouth is watering just thinking about it!

I think PW’s Prosciutto and Onion Pizza is a great alternative to what I traditionally eat and it is also a great pizza to play around with by swapping out ingredients and adding your own flair to it.

To make this pizza I used my own pizza dough recipe that is very similar to PW’s. I would give you the recipe but I make it differently every time, sometimes with more water, sometimes with more flour – it is probably best to stick with PW’s recipe or your own. The only tip I will give about pizza dough (because any time you are using yeast it can be so damn finicky!) is after the dough had been mixed, kneaded, and left to rise and then you shape the dough into a crust – let the pizza crust rest for  2 to 3 hours. PW mentions that sometimes she will let the dough sit for 2 to 3 days – I have yet to try this. But I have noticed the difference even an extra hour or two makes. Usually when I am making any kind of dough I give a 3 and 1/2 hour time frame from when I start mixing to out of the oven, ready to eat. When I made PW’s Prosciutto and Onion pizza I let the dough rise a second time for 2 to 3 hours and the dough was lighter and spongy – not as heavy and hard as many pizza crusts I’ve made in the past have been.

The recipe is below, which can also be found on Pioneer Woman’s website. Also at the link is a recipe for pizza dough, if needed.

  • 1 whole Pizza Crust
  • Olive Oil, For Drizzling
  • 1 whole Large Red Onion, Halved And Thinly Sliced
  • ¼ cups Brown Sugar
  • Kosher Salt To Taste
  • Parmesan Cheese, Grated
  • 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
  • 8 slices Prosciutto (more To Taste)

Preheat oven to 500 degrees.

Pour 2 tablespoons of olive oil into a large skillet and heat on medium-high heat. Add onions and brown sugar to hot skillet and stir. Let heat for several minutes or until onions are caramelized or brown and cooked throughly. Set aside.

Grab a large cooking sheet and spray with cooking spray or sprinkle with corn meal. Roll out pizza dough onto the rectangle cooking sheet and spread thin into the corners so you have a nice flat rectangle-shaped pizza dough. Drizzle some olive oil, sprinkle on some salt, and a generous portion of grated Parmesan cheese.

Slice a block of mozzarella cheese and lay the slices upon the pizza dough. Grab the now-cooled caramelized onions and spread upon the dough. Grab the prosciutti and lay whole slices all over the dough. Sprinkle with some more Parmesan cheese if desired.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.


Flax Seed Month: Apple Walnut Bread

So I have been neglecting Flax Seed Month. I wanted to make a smoothie and crackers and bread but getting together the ingredients, making the recipe, taking pictures and then posting it – it has been daunting. Okay, it hasn’t been that daunting, I have been lazy. And while working with flax seed has been fun, especially since it is something I have never worked with before, I got bored with the recipes. Yes, I got bored using flax seed. The girl who tried to institute a Flax Seed Month grew a boredom for working with the stuff.

Whew, now that I’ve got that off my chest I will say that more flax seed recipes will eventually show up on this blog. But for right now my curiosity and innate experimental-ness have overtaken me. For example, today I decided to grocery shop at a large-chain store (instead of at a Super Wal-Mart) and I was so excited and overwhelmed by how many choices and variety of foods there was to choose from. I went to the baking aisle and there was Panko crumbs. I got so excited about these Japanese breadcrumbs being available in my town; it was ridiculous. Once I spotted them I kept thinking about how I could use them and how cheap a box of Panko crumbs was. And as I write this I realize that I was once this excited about flax seed as I am about Panko crumbs right now.

I am definitely somewhat of  a capricious cook and I think that is okay, as long as my readers and eaters can keep up with me. While I am particular about certain things in my kitchen, I just can’t help it that I’m curious like a cat and maybe just a little changeful.

And now to the purpose of this post: to lead to you to a flax seed recipe. Joy the Baker shared an Apple Walnut Bread recipe that uses flax seed on her site, so check it out!

Click on the image to see Joy the Baker‘s Apple Walnut Flax Seed Bread.

Apple Walnut Flax Seed Bread

Martha Stewart’s Homemade Infusions

When I was reading the March issue of Marth Stewart Living there was an article about steeping herbs in a French press to make your own herbal teas. I loved this idea! You can pretty much create whatever flavorful and aromatic infusion you desire using fresh herbs and fruits. Just place a mixture of herbs and fruits into the French press, add boiling water and steep for 5 -10 minutes.

I do not have a French press but I do have a water boiler and perhaps I will try to make my own herbal infusion using it. I imagine as long as you have something to trap the “tea leaves” with, you could very well make this using any method you choose.

So now I’m thinking about infusions I’d like to create. Hmm, orange and mint come to mind. Apple and mint. I have fresh mint in the house which is why I keep going there. Pear lemon rosemary. I don’t know; maybe that’s too much. Now curiosity has got the best of me and I will HAVE to try some of these herbal infusions.

So what do you think: Yay or nay on Martha Stewart’s Homemade Herbal Infusions? Do you have a different way to make herbal teas? Any herbal tea recipes you would like to share? Leave a comment below!

Click on the image to see Martha Stewart‘s Easy Homemade Infusions.

Easy Homemade Infusions

Daily Drool 3.26.2010

Another two-in-one post!

Okay, don’t these look great!? Yeah, delicious. Yum. I always slather butter and maple syrup on my waffles, but the kiwi and jam look a helluva lot better (I love that helluva is not underlined as a spell check word. Yep folks, this is the direction the English language is heading).

Click on the image to see My Kitchen Addiction‘s Kodiak Cake Waffles.

And finally a one ingredient peanut butter! Duh, peanut butter is going to be made of peanuts but fresh peanut butter is unheard of today. Who makes fresh peanut butter when needed or wanted? Awesome people who should be my friends, that is who.

Click on the image to see Food Mayhem‘s Fresh Peanut Butter.

fresh peanut butter on English Muffin 2

Three Ingredient Chunky Monkey Ice Cream

Ever since I saw the recipe for one ingredient ice cream over at The Kitchn, I have been wanting to try this frozen treat. A few weeks ago I had my first taste of Ben and Jerry’s Chunky Monkey ice cream (I have no idea how it’s taken me so long to try such a great flavor) and while eating I thought I could make my own verison using only three ingredients: frozen bananas, walnuts, and chocolate.

To make the ice cream there is a tutorial over at The Kitchn. You will need two bananas and a blender or food processor.

You will also need walnuts and chunks of chocolate (this is CHUNKY monkey afterall).

Okay, let’s get started.

Grab two bananas.

Peel and slice the bananas into coins.

Both bananas have been peeled and sliced.

Place sliced bananas in the freezer for 1 1/2 to 2 hours. Note: Not my frozen dinner, bleh, it's the husband's.

Meanwhile grab some walnuts.

Grab a chocolate bar...

and a hammer and pound the chocolate into chunks.

Now that the chocolate bar has become a pile of chocolate chunks...

Fast forward about 2 hours later: Now let's grab the bananas from the freezer.

Drop the sliced banana into a blender and blend on high.

After a few minutes and some poking and prodding with a fork, the bananas turn into a smooth and creamy consistency.

One ingredient ice cream!

Note: The ice cream right out of the blender was a bit soupy so I placed it in the freezer for a few extra hours. After that I was able to scoop the ice cream into a bowl.

Three ingredient chunky monkey ice cream

You can add the other two ingredients whenever you’d like. I chose to stir them in right after blending.

Now this recipe is probably not for everyone since there is a strong banana flavor. But if you enjoy the three ingredients I say give it a try! It is easy and inexpensive and hey, maybe you’ll find a new frozen treat to enjoy!

Have you tried one-ingredient ice cream? Any questions, suggestions, or other comments you have? Leave me a comment below.

Daily Drool 3.20.2010

Hey there. I know I’ve skipped a couple of Daily Drools but some of them had two recipes so I’m going to act like I’m all caught up 🙂

Sigh. Blah. Not a good week. Every day I think about putting  recipes together for The Modest Kitchen but there are other  responsibilities I must attend to first (like school).

I chose this post about making caramel sauce because there are a lot of good tips and making caramel sauce can be tricky. Check it out – it’s a good post with good tips!

Click on the image to see Marzipan‘s Homemade Caramel Sauce.

Caramel Sauce

{drink} Apple Mojito

Looking for a green thirst quencher? Then this is your drink. I tried it and it was very, very good.

While you could just reach for the pre-made Mojito mix and stir in some vodka or rum, this recipe takes it up a notch by adding fresh ingredients. It really takes the cocktail from being adequate to superb.

Check out the recipe. Even though St. Patrick’s Day is officially over, a green indulgence is still acceptable.

Click on the image to see Boozeblogger‘s Apple Mojito.