Fennel and Onion Pizza with Proscuitto


I adapted this from a recipe in the July 2012 issue of Food & Wine. I add some Proscuitto and used my dough. It turned out delicious!

8 oz pizza dough
2 TBSP olive oil
2 fennel bulbs, thinly sliced
2 sweet onions, thinly sliced
1/4 c dry white wine
1 c chicken stock
5 oz Asiago, shredded
3 oz Proscuitto, ripped into small pieces

Preheat oven to 500 with pizza stone inside for at least an hour.

In a large pan, heat olive oil over mention high heat, add onions and fennel, cook for 20 minutes, stirring frequently. Add wine and stock, cook for an additional 40 minutes until liquid is absorbed.

Roll dough out thin. Spray or brush with olive oil. Top with onion fennel mixture, cheese and Proscuitto.

Bake for about 8 minutes until crust is golden.

Serves 4.


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