Rain, rain, go away, I’m dreaming of another holiday…
The weather in Pau these last few days have been so damp and dreary, I almost thought I was back in Stavanger again. If I can’t make the sun come out, I can at least make something delicious for dinner that reminds us of being on holiday. One fresh pizza coming right up!
Inspired by Nice, France
Last summer, Steffen and I were lucky enough to go to Nice in the South of France for a weekend. It had been only a few weeks since Steffen had proposed; we had a honeymoon buzz and were ready to soak up some sun on the rocky beaches. While lounging on day beds and sipping prosecco we had an amazing pizza and it ended up becoming one of Steffen’s favorites. Why not recreate it on a miserably, wet day like today?
It’s Okay to Make Cooking Easier
Prosciutto pizza; light, tasty and easy! I’m still learning how to make more delicious foods from scratch, so I couldn’t be bothered with making a pizza dough on my own. For tonight’s dinner I opted for a premade dough. The dough I found at the store is meant for thin pizzas, which is perfect for these toppings. You’ll want something that will give you a little crunch, adding texture to your pizza.
Our favorite part of this pizza is the layer of caramelized onions hidden at the bottom. This is a bit daunting because I had never attempted to make this before and thought surely I’d do something, like burn them. It was surprisingly easier than I had thought it would be.
I started by thinly slicing the onion and cooking them in a pan with some butter over medium-high heat. Once they became slightly transparent with golden edges, I added a tablespoon of vinegar and a tablespoon of honey and kept stirring them around the pan until all the liquid had dissolved and everything looked crispy. The trick is to stir constantly so none of the onions stick to the bottom and burn.
Ready for the Oven
From here on out it is easy. First add a layer of caramelized onions to the dough and then top evenly with sliced mozzarella. Bake in the oven based on the directions for the dough. If you don’t want to spend time prepping the onions for the pizza, you can make them in advance. If you’re not a fan of caramelized onions, this pizza still has a lot of flavor without it. Steffen prefers the pizza with the onions, as it adds an extra creamier layer to the pizza because it doesn’t have a sauce.
Assemble and Enjoy
After the cheese is gooey and the crust is golden, add a layer of prosciutto and arugula. For an added boost of flavor, I put some shavings of parmesan, a very light drizzle of olive oil, freshly cracked pepper and a tiny bit of lemon zest to really bring out the fresh taste in this pizza.
One bite and I was instantly transported back to a sunny, warm day in Nice. This pizza is so decadent yet so light. This dish will definitely be added to my guilty pleasures list for future dinners. This dish is a perfect dish to serve guests, they actually think I know what I’m doing!
In need of more recipes? Check out my post on Bruschetta