My F&W
quick save (...)
Fontina, Prosciutto and Caramelized Onion Pizzas
© Edmund Barr

Fontina, Prosciutto and Caramelized Onion Pizzas

  • ACTIVE: 45 MIN

For their delectably crusty and chewy pizzas, Top Chef contestants Betty Fraser and Cliff Crooks adapted a bread recipe from star chef Jamie Oliver—a recipe Fraser had memorized—then covered it with slices of nutty Fontina cheese, prosciutto and sautéed onions.


  1. 1 envelope active dry yeast
  2. 1 cup warm water
  3. Pinch of sugar
  4. 1 teaspoon extra-virgin olive oil
  5. 1 teaspoon chopped thyme
  6. 1 teaspoon salt
  7. About 2 1/3 cups all-purpose flour


  1. 3 tablespoons extra-virgin olive oil
  2. 2 pounds white onions
  3. Salt and freshly ground pepper
  4. 3/4 pound Italian Fontina cheese, sliced
  5. 8 thin slices of prosciutto
  6. 2 tablespoons grapeseed oil
  7. 1 tablespoon white truffle oil
  8. 2 tablespoons sherry vinegar
  9. 1 apple—peeled, cored and cut into matchsticks
  10. 4 ounces arugula (6 cups)
  1. In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
  2. Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
  3. Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
  4. In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.