Ingredients
Scale
- 1tbsp olive oil
- 1 cup white onions, chopped small
- 1/4 tsp sea salt
- 1 pizza dough, 1 pound
- 1 cup ricotta cheese
- 1/4 tsp sea salt
- 1/2 tsp dried thyme
- 1 ripe peach, sliced thin
- 5 fresh black mission figs, halved
- 4oz prosciutto
- 4oz shredded mozzarella cheese
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1/8 tsp sea salt
- 1 cup arugula
Instructions
- Pre-heat oven to 425°F
- Heat a small to medium sized skillet over medium heat, add 1 tbsp olive oil
- Add onions to the skillet, sprinkle with 1/4 tsp sea salt
- Sauté about 5 minutes until onions are golden brown, remove from heat, set aside
- Grease a large baking sheet
- Spread pizza dough to fit the baking sheet in an even layer
- In a small bowl, mix together ricotta, 1/4 tsp sea salt and dried thyme
- Spread ricotta mixture in an even layer over pizza dough
- Top with sautéed onions, sliced peaches, figs and prosciutto
- Sprinkle with cheese
- Put pizza in the oven to bake for 20-22 minutes
- While the pizza is baking, in a small heavy bottomed sauce pan, heat balsamic vinegar, honey and 1/8 tsp sea salt over low-medium heat, bring to a rolling boiling, stirring frequently so it does not burn, reduce to simmer, mixture should thicken
- When the pizza is done, remove from oven, allow to cool for 5 minutes
- Top with arugula and drizzle with balsamic reduction
- Slice and enjoy