3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon herbs de Provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
Parsley or rosemary sprigs, for garnish
Special equipment: 2 1/2-inch round cookie cutter
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.
From: food network