Ham and Swiss With Caramelized Onion on Rye Pizza

"This is so yummy!!!!"
 
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Ready In:
1hr
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan. Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
  • Stir occasionally until onions begin to become soft and start giving up their juices. Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if they’re drying out.
  • The onions are done when they are so tender it seems they’re melting. They should be moist, but not sitting in pools of liquid.
  • Remove from the heat.
  • Preheat oven (and baking stone, if available) to 500°F.
  • Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat.
  • Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too.
  • Divide the caramelized onions evenly between the two crusts, spreading near the edges.
  • Fold the ham slices gently onto the crust, covering most of the onions.
  • Arrange the Swiss cheese slices evenly over the top.
  • If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
  • Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust.
  • Let cool 5 minutes before slicing.
  • If desired, serve with the dijon mayonnaise for dipping.

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Reviews

  1. I really enjoyed this. I made a couple of changes, I used chopped ham and shredded cheese instead of sliced. I was thinking that it was missing a little something, now I realized I was supposed to use dijon mustard for dipping. That was the little something. I also used a premade crust. I will make this again because it was so fast and easy. Great for the night when we use up all the bits left in the fridge.
     
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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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