Prosciutto Pizza

with Caramelized Onion & San Marzano Tomatoes

45 MIN

4 Servings

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From the Test Kitchen

For this crowd-pleasing pizza, we’re layering a classic, lightly spiced red sauce with creamy fresh mozzarella and sweet, tender caramelized onion—all finished with slices of pleasantly salty prosciutto. The richness of the dish is balanced by a lightly dressed salad of butter lettuce tossed with bites of fresh tomatoes.

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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
22 oz Pizza Dough
1 14-Ounce Can Whole Peeled San Marzano Tomatoes
4 oz Grape Or Cherry Tomatoes
1 head Butter Lettuce
1 Red Onion
2 cloves Garlic
½ lb Fresh Mozzarella Cheese
3 Tbsps Ranch Dressing
1 Tbsp Red Wine Vinegar
2 Tbsps Spicy Maple Syrup
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the pizza ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Place the tomatoes in a bowl and gently break apart with your hands. Peel and roughly chop 2 cloves of garlic.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and fragrant. Add the tomatoes (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Top with the mozzarella (tearing before adding). Bake 22 to 24 minutes, or until the the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Prepare the remaining ingredients:

While the pizza bakes, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the tomatoes. Combine in a large bowl.

5 Caramelize the onion:

While the pizza continues to bake, rinse and wipe out the pan used to cook the sauce. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the spicy maple syrup and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish:

Just before serving, to the bowl of prepared lettuce and tomatoes, add the ranch dressing and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked pizza to a cutting board. Remove the plastic between the layers of prosciutto. Evenly top the pizza with the prosciutto (tearing into small pieces before adding) and the caramelized onion (including any liquid from the pan). Cut the pizza into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!