Caramelized Onion Prosciutto Flatbread Pizza
Rich homemade tomato sauce, slowly caramelized onions, prosciutto, and fresh mozzarella. Finished under the broiler until golden, then topped with micro arugula, drizzle of olive oil, pinch of red pepper flakes, and freshly grated Parmesan. Simple ingredients, seriously good results.
Equipment
- Large skillet
- wooden spoon or spatula
- baking sheet
Ingredients
Homemade Pizza Sauce
- 2 tbls olive oil
- 3 garlic cloves (peeled and minced)
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 28 oz crushed tomatoes
- 1 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Caramelized Onions
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 large onion (thinly sliced)
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 tsp aged balsamic vinegar
Caramelized Onion Prosciutto Flatbread Pizza
- 2 pieces store-bought flatbread
- 3 cups prepared pizza sauce
- 16 slices prosciutto (thinly sliced)
- 16 oz fresh mozzarella (sliced)
- micro arugula (optional, for serving)
- crushed red pepper flakes (for finishing)
- freshly grated Parmesan cheese (for garnishing)
Instructions
Homemade Pizza Sauce
- Heat olive oil in a skillet over medium-low heat.
- Add minced garlic, oregano, and crushed red pepper flakes. Cook 1 minute, stirring, until garlic is fragrant.
- Add tomatoes, sugar, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer over medium heat.
- Reduce the heat to medium-low and simmer for about 25 to 30 minutes, stirring occasionally, until thickened.
- Remove the skillet from heat and let cool.
Caramelized Onion Prosciutto Flatbread Pizza
- Preheat the oven to 400°F (205°C).
- In a medium skillet, heat the butter and olive oil over low heat.
- Add the onion, salt and pepper and cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.
- Add the balsamic vinegar and scrape any browned bits from the bottom of the skillet, then cook for 1 minute. Set aside to cool slightly.
- Place the flatbreads on a rimmed baking sheet. Bake until crispy, 5 to 8 minutes, then remove from the oven.
- Spread the tomato sauce on top, then top evenly with the caramelized onions. Add prosciutto slices. Then top with mozzarella slices.
- Place in the oven and bake until the cheese has melted and the flatbread has heated through and is golden on the bottom, about 8 to 10 minutes, switching to broil for the last 2 minutes. Remove from the oven and transfer to a large cutting board.
- Top with the micro arugula and a drizzle of olive oil. Sprinkle with red pepper flakes.
- Cut each flatbread into 8 pieces and serve immediately.
Notes
Make ahead:
- Caramelized onions can be made up to 2 days ahead and refrigerated in an airtight container.
- Homemade pizza sauce can be made up to 3 days ahead and refrigerated.
- Assemble and bake the flatbreads fresh just before serving for the best result.
How to store:
- Store leftover flatbread in an airtight container in the refrigerator for up to 2 days.
- Best enjoyed fresh since flatbread softens as it sits.
- Store any arugula separately and add fresh when serving leftovers.
How to reheat:
- Reheat in a 375°F (190°C) oven or toaster oven for 5 to 7 minutes until the edges crisp back up and the cheese is warm.
- Avoid the microwave. It makes the flatbread soft and chewy rather than crisp.
- Add fresh arugula and a new drizzle of olive oil after reheating.
Freezing:
- Not recommended. Fresh mozzarella and arugula do not freeze well and the flatbread loses its texture.
- You can freeze the homemade pizza sauce in a freezer safe container for up to 3 months.