For lunch today I whipped up this pizza in under 20 minutes from chopping to serving. I used a shallot in place of a red onion and added garlic sliced thinly when sauteeing the shallot in the olive oil. I added sundried tomatoes, capers, and a dash of red pepper flakes when I topped the pizza with the prosciutto and bufala di mozzarella. The sundried tomatoes added a dash of sweetness and the shallot and red pepper flakes added subtle spiciness.

Saute the shallot & garlic ©EverydayCookingAdventures 2013

The pizza was very pretty looking and packed with flavor. We ate half and saved the second half for lunch tomorrow. This was a non-sauce pizza or white pizza and I loved it! I’ve never been much for lots of red tomato paste or sauce.  This recipe came with a homemade pizza crust recipe too and someday in the near future I will try this out. But for now, here’s my pizza: #williamssonoma

Pizza with Onion, Prosciutto & Mozzarella ©EverydayCookingAdventures 2013

Pizza with Onion, Prosciutto and Mozzarella

(Pizza di Cipolle, Prosciutto e Mozzarella)

Adapted from Williams-Sonoma: Savoring Italy, by Michele Scicolone, 1999
Makes one 12-inch pizza; serves 2 to 4.

Ingredients:

• 1 pizza crust
• 1 red onion, thinly sliced
• 2 Tbs. olive oil
• Salt, to taste
• 1/4 lb. mozzarella cheese, preferably fresh, thinly sliced
• 2 or 3 thin prosciutto slices

Directions:
1. Place a baking stone or a baking sheet on the lowest rack of an oven and preheat the oven to 375ºF about 15 minutes before baking.

2. Meanwhile, in a fry pan over medium heat, sauté the onion in the olive oil until tender and golden, about 5 minutes. Season lightly with salt and remove from the heat. Set aside to cool.

3. Spread the onion on the dough. Immediately slide the pizza onto the baking stone or sheet. Bake for 3 to 4 minutes.

4. Remove from the oven and arrange the mozzarella and prosciutto on top. Bake until the edges are puffed and the crust is crisp and golden brown, 4 to 5 minutes more.

5. Remove from the oven and sprinkle the arugula on top. Transfer the pizza to a cutting board. Cut into wedges and serve.