A great blend of flavours that work well together, enjoy with you favourite glass of wine.
|1 tbsp||(15 mL) Butter|
|1 tbsp||(15 mL) Olive oil|
|1||Large onion, thinly sliced|
|Sprig of fresh thyme|
|Salt and pepper|
|1 tbsp||(15 mL) Balsamic vinegar|
|1||(700g) Package ready prepared pizza dough|
|1 tbsp||(15 mL) Cornmeal|
|1||(300 mL) Container Olivieri® Alfredo Sauce|
|2 cups||(500 mL) Grated Comtomme cheese|
|75 g Thinly sliced prosciutto, cut in half lengthwise|
|1 cup||(250 mL) Baby arugula, packed|
PREHEAT oven to 450°F (230°C).
HEAT butter and olive oil together in a large non-stick skillet over medium heat. Add onions and stir to coat. Season with salt, pepper and thyme. Cook stirring occasionally for 15-20 minutes or until golden in colour. Stir in balsamic vinegar. Remove from heat and set aside. Remove the stem of the sprig of thyme and discard.
DIVIDE the pizza dough in half. Place on a lightly floured work surface. Lightly dust your hands with flour and stretch each piece of dough into a large rectangle or circle about ¼” (5 mm) thick. The shape can be rustic. Place each flatbread on a parchment paper lined baking sheet that has been dusted with cornmeal. Spread half the Alfredo sauce over each flatbread. Divide the caramelized onions between both and sprinkle with cheese.
BAKE for 15 minutes or until the crust is crisp and the cheese is bubbly.
GARNISH each with slices of prosciutto and fresh arugula.
Show More Comments
No Comments yet