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.
And because we love you (and The Vidalia Onion Committee is extremely generous) we’re giving away a pretty hefty gift card to one of our favorite kitchen stores – Williams Sonoma. You can enter using the rafflecopter widget below. Remember you have to be in it to possibly win it. GIVEAWAY: $250 Williams Sonoma Gift Card!
EDITED TO ADD: Thank you for your entries. Contest has ended. Winner has been notified via email.
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.
- Preheat oven to 500 degrees with pizza stone in oven.
- 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.
- Sprinkle pizza peel lightly with cornmeal, transfer dough to peel.
- Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.
- Carefully transfer pizza to pizza stone in oven.
- Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.
- Garnish with arugula.
- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
- OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
- OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps
- Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle
- OXO 26681 09491001299 Good Grips 4-Inch Pizza Wheel, Stainless Steel
- OXO Good Grips Non-Stick Rolling Pin
- Pizza Stone for Best Crispy Crust Pizza, Only Stoneware with Thermarite (Engineered Tuff Cordierite). Durable, Certified Safe, for Ovens & Grills. 14 Round 5/8 Thick, Bonus Recipe Ebook & Free Scraper
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.