Over the past week I’ve found myself re-inspired to get busy in the kitchen, invite friends over and entertain like a pro. I give full credit for my sudden motivation to my friend Camille Styles who just released her new book Camille Styles Entertaining, which is filled with everything from recipes, decor tips, seasonal ideas and more. Lucky for me I got an advance copy and was able to test out a recipe that immediately caught my eye: Caramelized Onion and Prosciutto Pizza. I spotted it in the “pizza grilling party” chapter (something I’m determined to do some day!) and made a few modifications since our grill was out of commission. I highly recommend picking up this gem, I promise it will leave you inspired!
my pizza making essentials… and something I desperately need (a round pizza stone!)
Tip: I know I’m not alone when I say I easily neglect the many cook books that I’ve acquired. They end up collecting dust and looking sad on a bookshelf somewhere. In an effort to remind myself to get creative in the kitchen I’ve been pulling a few favorites out each month and displaying them on our new open shelving in our kitchen. Not only does it bring in a little color but I’m reminded everything I get my morning cereal to plan dinner ahead and get creative. I’m happy to say it’s working!
Caramelized Onion and Prosciutto Pizza
1 tablespoon butter
1 onion sliced
1 tablespoon minced thyme
1 teaspoon sugar
1/2 teaspoon kosher salt
1 4-ounce ball of pizza dough (there’s an amazing recipe in Camille’s book!)
garlic-infused oil and butter sauce
1/2 cup grated fresh mozzarella
6 to 8 thin slices prosciutto
2 cups baby arugula
Caramelize onion by melting the butter in a skillet over medium heat. Add onion and stir until tender, about 6 minutes. Add thyme, reduce heat and cook until the onion is golden – about 20 minutes. Sprinkle the sugar over the onion and saute 20 more minutes. Preheat the grill (or in my case the oven to 350). Roll out the dough and gather all the toppings. If you’re using a grill Camille suggests grilling the dough on one side and then flipping when ready to brush on olive oil and add the onion and mozzarella. Since I used an oven I just placed my dough on a flower dusted cookie sheet and baked until the the cheese was bubbly and dough was slightly golden – same goes for the grill. Once it’s done, remove and top the pizza with prosciutto and arugula, cut into wedges and serve.
Garlic-Infused Oil and Butter Sauce
4 garlic cloves, chopped
1/2 cup olive oil
4 tablespoons (1/2 stick) butter, melted
In a saucepan bring the garlic and oil to a simmer. Cook on low for 3 to 5 minutes until the garlic starts to brown. Turn off the heat and whisk in the melted butter in a steady stream until combined.