Pizzettes With Caramelized Onions Goat Cheese And Prosciutto Recipes

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA

Steps:

• For the Onions:
• Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
• Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
• Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
• If necessary, deglaze the pan with balsamic vinegar or water.
• Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
• For the Frittata:
• Preheat the oven to 350 degrees F.
• In a small bowl, add the eggs, milk, and salt and mix to combine.
• Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
• Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
• Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
• Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
• Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

CARAMELIZED ONION, RADICCHIO, AND GOAT CHEESE PIZZETTES

Steps:

• Preheat oven to 500°F. Set stone on lowest rack of oven at least 1 hour before baking pizza (if you have a gas stove, stone can go directly on oven floor).3Cook onions in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper to taste.
• Divide dough into quarters on a flour-dusted surface and gently stretch each piece into a thin disk about 6 inches across. Dust baker's peel with cornmeal and put 2 disks on it.
• Jerk peel once or twice; if dough sticks, lift and sprinkle more cornmeal underneath. Top each disk on peel with one fourth of onion mixture, goat cheese, and thyme, leaving a 3/4-inch border.
• Line up far edge of peel with far edge of stone in oven. Tilt peel, jerking it gently to start pizzas moving, and once edge of pizza touches stone, quickly pull peel back to transfer pizzas to stone. Bake pizzas until dough is crisp and golden, 8 to 12 minutes. Transfer with peel to a cutting board.
• Cut pizzas into slices and serve immediately. Make 2 more pizzas in same manner.

PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO

Steps:

• In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
• Preheat the oven to 475 degrees F.
• Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
• While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.