Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto

Ingredients

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

Directions

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.

From: food network

Pizzettes with gorgonzola, tomato and basil

Pizzettes are bite-size pizzas, and you can top them with any of your favorite pizza toppings. This is a bit of a variation on the classic margherita — I find the gorgonzola and sweet cherry tomatoes make a great appetite enhancer.

Other combos to try are grated fontina cheese, chopped mushrooms, and prosciutto, or coarse sea salt, extra-virgin olive oil, and fresh rosemary.

INGREDIENTS

• 1 ball (12 ounces) purchased pizza dough

• 5 ounces gorgonzola cheese, crumbled

• 5 ounces cherry tomatoes, quartered

• 1 Tablespoon extra-virgin olive oil

• 1/3 cup fresh basil leaves, torn into pieces

• salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 475 degrees F. Roll out the pizza dough into a ¼-inch-thick round. Using a 2 ¼ - to 2 ½ - inch-diameter cookie cutter, cut out 30 dough circles.

Arrange the circles on 2 large, heavy baking sheets. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough.

Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with the oil, then sprinkle with the basil, salt, and pepper. Arrange the pizzettes on a platter and serve immediately.

From: msnbc