The caramelized onion and Prosciutto Pizza are perfect for summer grilling – Wired PR Lifestyle Story
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Yesterday, we woke up and realized (gladly) that we had been stretching an entire Sunday before with nothing on the agenda. Since the shelf was gray and foggy, we decided jump in the car and drive up the coast for an hour Santa Barbara. As a Texan, I’m not used to the fact that we can drive an hour or two to eleven beautiful places and stay home at dinner time. Ojai, Santa Ynez, Friend, even Palm Springs? California feels like a weekend playground and I’m here for that.
Anyway, once we hit Montecito, we found a place to explore the town, walk on the butterfly beach and most of all, listen to the pizza. Bettina, which serves wooden Neopolitan-style pizza, along with side dishes filled with salads and fresh California produce. It was hard to choose a pepper made with margherita or Ojai wildflower honey, truffled cheese and maitake mushrooms or caramelized onions with sausage and castelvetrano olives. We put it on once our orderI couldn’t fold the menu and put it in my bag (quietly, it was a paper menu!)
You see, a terrifying one as much as I love him pizza doughJust as important as my search for the perfect pizza is that these top combinations that magically come together have so much more than the sum of their parts. They’re often simple – it’s hard to win a great daisy with fresh tomatoes and very good mozzarella – but other times it’s an amazing combination of sweet and savory, fresh and salty, which makes you sigh with pleasure and leave you wanting more. Which is exactly what happens when I eat Carabulated Onion and Prosciutto Pizza Arugula, a pizza I’ve been making and love since 2010 (is that my new pizza restaurant slogan? Hmm …) Let’s get into that.
Caramelized onion sauce
The delicious and caramelized onions that cook for an hour are the secret of this great pizza. And when you realize how to make simple and delicious caramelized onions, you just have to start doubling that batch so you can keep it in a stone bowl in the fridge at all times. I like to spread toasted bread in my hands to get into the pie pasta, or using onion and prosciutto as the basic sauce for this caramelized pizza.
The secret to improving caramelized onions is patience. Add the sliced onions to a sauté pan with a teaspoon of salt and sugar, plus a little thyme and a drizzle of balsamic, and then cook over low heat for at least an hour. You can add a little water to the pan if they start to dry out. You know your caramelized onions are made when they are golden brown and jams. The only difficulty is that you don’t eat straight from the pan with a spoon.
Mozzarella
For this pizza, I like to use fresh and creamy mozzarella. You can scrape it with your hands or cut it into slices to put on and melt the onion. If everything you get is just a trimmed cut, that’s fine. Simply add a thin layer that will melt and it will be very tasty.
How to grill a pizza perfectly
I learned how to make a grilled pizza when I went to a “cooking bootcamp” CIA Napa Valley a few years ago. Our cook teacher gave us crispy skin to get that crunchy, even if I didn’t have a pizza oven using the grill, and I’ve been doing that ever since.
The secret is to cook both sides of the grill, which means you heat one side to the highest possible heat while keeping the other side of the grill low. The goal is to use the high heat difference to get the characters, and then move them to the low heat to fully cook the pizza and melt the cheese without burning everything.
The recipe card below explains how it’s made, but it’s even easier to see in action: check it out my video on IGTV here (I’ll post tonight!)
Another tip for cooking a pizza perfectly is to keep the grill lid as closed as possible. This means working quickly on putting the pizza on the grill and also adding your accessories. When the grill lid is closed, it generates convection heat, which simulates the type of heat you would get in the pizza oven. In the words of the laity this means YUM.
Finish with Freshness
When I make a pizza with ingredients on the rich side (like caramelized onions, mozzarella and prosicutto), I need to balance it with the zingy and shiny raw ingredients added at the end. After adding a few handfuls of arugula and sliced proscuitto ribbons (I prefer to add prosciutto after cooking, as it can take on a bit of “game” flavor when cooked), I add a squeezed lemon and a few lemon zest to the freshly grated Parmesan and an EVOO drizzle.
I really have nothing else to say about this pizza: it’s perfect! If you don’t have a grill or prefer to do this indoors, skip it right here for my method of preparing your pizza in the oven (as well as a way to protect it) spinach and ricotta pizza recipe.) And if you are looking for my helpless homemade pizza dough recipe, find it here!
Scroll through the caramelized onion and prosciutto pizza recipe for the recipe …
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