 | | Directions |
- Preheat oven to 475°.
- In a large skillet, heat oil over medium-low heat.
- Add onions, salt, pepper, herbs de Provence and sugar.
- Stir to combine, continue cooking over medium-low heat, stirring occasionally until the onions are carmelized and dark golden brown. (Approximately 1 1/2 hours)
- When they are done you may want to chop the onions into smaller pieces after they cool.
- Roll out pizza dough into 1/4 inch thick round on a floured surface.
- Using a cookie cutter or glass, cut out 18-20 circles.
- Arrange the circles on a greased cookie sheet.
- Place a small spoonful of onion mixture on top then a small amount of goat cheese. (Approximately 1/2 teaspoon)
- Bake 10 minutes or until the crust is done and the topping is bubbly.
- While still hot, top each with a small piece or chopped prosciutto.
- Serve immediately.
|
|
|
Prep Time: 1.5 hours
Cook Time: 10 minutes
Container: baking sheet, large skillet, 2 1/2 inch round cookie cutter
Servings: 18
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 1 onion large and sweet, sliced in very thin rings (approximately 4 cups) |
| - | | 1 teaspoon salt |
| - | | pepper to taste |
| - | | 2 teaspoons Herbs de Provence |
| - | | 1 teaspoon sugar |
| - | | 1 package Jiffy Pizza Dough mix |
| - | | 3 ounces goat cheese (approximately 1/2 cup) |
| - | | 3 ounces prosciutto cut into 1x1 pieces (approximately 5 slices) |
| - | | parsley or rosemary to garnish if desired |
| |
| |
