Pesto Pizza with rosemary ham & caramelized onions.
A few weeks ago I sent out a very basic pesto recipe which is wonderful on Pesto Pizza with rosemary ham & caramelized onions. I first made this as a thanks to a construction team at our home years ago. We had several options but this was the top choice 3 to 1. For those who like pesto – enjoy.
Angela's Pesto Pizza!
OK, pesto on a pizza isn't new, but add both caramelized onions and rosemary ham and you have a winner. At least a few years back when a construction crew at our house had their choice - hands down this one won.
- 1 Store bought pizza dough
- 4 tbsp Fresh Pesto or store bought See pesto post July 2018
- 1 large yellow onion, halved then diced or sliced
- 4-6 ounces rosemary ham - sliced into thin strips
- 2 cup grated mozzarella cheese
- salt & pepper to taste
- 1-2 tbsp Cultivated Tree Olive Oil: EVOO or Basil Infused
Preheat oven to 400°. Take pizza dough from fridge and let rise for 20 minutes as you prep. (Assuming you: prep onion, rosemary ham & grate the cheese.
To caramelize the onion: heat a saute pan to medium high. Add your Olive Oil and the sliced or diced onion. Saute until soft and caramel in color. Set aside to cool.
Lightly flour a work surface and your hands. Pick up your pizza dough and working in a continual circular motion - allow the dough to stretch to the size of a pizza stone, metal pizza pan or rectangle sheet pan.
Note: Alton Brown has a pretty funny u-tube on this! Yes, you can toss it and catch it on your fists and all!
Make sure you leave a little ridge along the edge as your crust. Dust your pizza stone or pan with a bit of flour and start your topping process.
Top the dough with pesto and spread evenly. Add in order of preference: Layer of mozzarella, sliced thin strips of rosemary ham, caramelized onion.
Bake for 15-18 minutes or until the crust is golden brown. Enjoy.