Photo Credit: Elizabeth Newman
For a crowd-pleasing appetizer, it doesn’t get much better than this combo.
Pizzettes are just little pizzas, and can range in size from little finger-food sized bites like these to a personal-pizza size. We made a lot of pizza growing up, especially with my Nonno, and when we were little I always liked making these little pizzette as opposed to big pizzas. Now, I love them as a party snack. Who doesn’t want a bite of pizza at a party, after all?
The combination here of sweet caramelized onions, tangy goat cheese and salty prosciutto is just perfectly balanced and delicious.
Caramelized Onion and Prosciutto Pizzettes
- 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
- 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.