Receta Burrata Caramelized Onion and Prosciutto Pizza + {$250 Williams-Sonoma Gift Card GIVEAWAY}
Burrata Caramelized Onion and Prosciutto Pizza
A few weeks ago I had the pleasure of going on a media trip to Vidalia, Georgia. Being a Georgia Peach myself I was naturally over the moon excited about seeing these sweet spheres in their natural habitat. One of the things I love about my job is visiting farms, getting to know the actual farmers and seeing how much love and attention goes into growing, harvesting and packaging the food that ends up in our grocery bags and on our kitchen tables (or breakfast bar because yeah sometimes the table is covered in photography equipment. It happens).
Vidalia Onions are only available for a short time during the year and that time is NOW. Next time you’re in your favorite grocery, grab a bag (or two) and take them home. You might even want to try this pretty spectacular pizza with caramelized Vidalia onion and fig preserves as its base. Yep Yep. That alone would make an amazing appetizer but we didn’t want to stop there we wanted pizza and pressed on. Adding a combination of mozzarella, burrata (my cheese kryptonite I can’t resist it even if I tried which is futile so I don’t) and then adding our salty element of prosciutto and peppery arugula. It’s a pretty ridiculous flavor combination that explodes in your mouth.
GIVEAWAY: $250 Williams Sonoma Gift Card!
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Baci!
Disclaimer: The Vidalia Onion Committee sponsored my trip to Vidalia and are sponsoring the accompanying giveaway. Opinions are my own. Always have been. Always will be.
Burrata Caramelized Onion and Prosciutto Pizza
What You Will Need:
1/4 recipe Homemade Pizza Dough
- 1 tablespoon olive oil
- 1 Vidalia onion - sliced
- 1 clove garlic - crushed
- kosher salt/pepper
- 1/4 cup fig preserves
- cornmeal
- 1/2 cup grated Mozzarella
- 1 ball fresh Burrata
- 2 slices prosciutto - roughly torn
- 1/2 cup arugula
What To Do:
Preheat oven to 500 degrees.
Into a small non-stick skillet heat olive over medium-low heat. Add onions and garlic clove. Season with salt and pepper. Continue cooking, stirring as necessary, until onions have caramelized. Discard garlic clove.
Into a small bowl, mix onions with fig preserves.
Onto a clean work surface sprinkled with cornmeal, roll out dough to desired thickness.
Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.
Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.
Garnish with arugula.
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