The ever-reliable onion adds spunk and crunch to a virtually limitless range of dishes. But did you know that these familiar vegetables come in two categories? Fall-winter "storage" onions have several layers of thick skin, less liquid and will keep longer. Spring-summer "fresh" onions have a limited shelf life and a sweeter, more delicate taste. Choose onions that are heavy for their size but don't have a strong scent.
- 1 pound packaged frozen pizza dough, thawed
- 1/3 cup olive oil
- 1 large sweet onion (14 oz.), such as Vidalia or Walla Walla, trimmed and halved, with roots intact
- 1/2 cup crème fraîche
- 1/8 teaspoon salt
- 2 ounces paper-thin sliced prosciutto, preferably imported, torn into 1 in. strips
- 1/4 cup small fresh basil leaves
- Freshly ground pepper
- Prepare grill. Place dough on work surface, knead in 1 Tbsp. olive oil and shape into 2 balls. Cover with a towel and let rest for 10 minutes.
- Slice onion halves into thin wedge fans. Brush top and bottom lightly with oil. Grill onion, turning once, until charred and just tender, about 3 minutes. Transfer to a plate and reserve.
- Roll out and stretch 1 dough ball to 1/4 inch thick. Place on a greased baking sheet and brush top of dough lightly with oil. Place on grill oil-side down. Brush dough with oil, cover and cook until bottom is crisp, about 4 minutes; flip, cover and cook until crisp on both sides and cooked through, about 4 minutes.
- Transfer pizza to a board. Stir together crème fraîche and salt and spread half on grilled dough. Repeat with remaining dough and crème fraîche mixture. Top with onion, prosciutto and basil. Cut each pizza into 4 slices and serve.
- Calories: 587
- Fat: 40g
- Saturated fat: 14g
- Protein: 13g
- Carbohydrate: 54g
- Fiber: 4g
- Cholesterol: 41mg
- Sodium: 835mg