FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. olive oil
• 2 medium sweet onions, sliced
• salt and pepper
• 1 10 oz Boboli thin pizza crust
• 1/4 lb. thin sliced prosciutto or capicolla
• 1/3 C. sliced, pitted black olives
• gorgonzola cheese (apx. 1/3-1/2 C.)

LET'S COOK

Heat the oil in a saute pan, add the onions, season with salt and pepper and cook over a medium high burner, stirring frequently, until they’re well cooked and start to show some color or carmelize.

Meanwhile, preheat your oven to 450 degrees. If you own a pizza stone, heat it in the oven also. If not, use a heavy baking tray. When the onions are done, place the Boboli on the hot stone or tray and spread the onions evenly on the crust. Next, distribute the thin sliced prosciutto over the onions. Then dot it all with the black olives and crumbles of the gorgonzola.

Bake for 8-10 minutes, just until the meat gets browned on the edges. Remove from the oven, slide onto a cutting board and cut into wedges and serve.

MORE IDEAS:

A big thank you to our dear friend Barbara Biondo for this culinary inspiration.