Grilled Caramelized Onion and Prosciutto Pizza for Summer Feasts

We recently discovered a free Sunday, perfect for a spontaneous adventure. With a hazy sky in Malibu, we decided to take a scenic drive up to Santa Barbara. California's beauty makes it easy to explore new places and still be back for dinner.

Upon arriving in Montecito, we enjoyed wandering the town, relaxing at Butterfly Beach, and indulging in wood-fired pizza at a spot called Bettina. Their menu featured tempting options like margherita, pepperoni drizzled with Ojai wildflower honey, and the standout caramelized onion with sausage and olives. I even snagged a menu to keep as a memento!

While I adore a good charred pizza crust, the toppings are what truly elevate the dish. A classic margherita is hard to beat, but the combination of sweet and salty elements can be just as satisfying. My Caramelized Onion and Prosciutto Pizza with Arugula has been a favorite since 2010. Let's jump into the details!

Creating the Caramelized Onion Sauce

The secret to this pizza's flavor lies in sweet, caramelized onions that simmer for an hour. Once you realize how easy they are to prepare, you'll likely want to keep a batch handy in the fridge. They make a great spread for toast, a delicious addition to pasta, or the ideal base for this pizza.

To achieve perfect caramelized onions, patience is key. Start by sautéing thinly sliced onions with salt, sugar, thyme, and a splash of balsamic vinegar over low heat for at least an hour. If they start to dry out, add a splash of water. They're ready when they're golden brown and jam-like. Try not to eat them all before they make it to the pizza!

Choosing the Mozzarella

For this pizza, I prefer creamy, fresh mozzarella. You can either tear it apart or cut it into thin slices to melt over the onions. If you only have pre-shredded mozzarella, that works too. A light layer will still yield a delicious result.

Grilling Pizza to Perfection

Years ago, I learned the art of grilling pizza during a culinary bootcamp at the CIA in Napa Valley. Our instructor taught us how to achieve a crispy crust without a pizza oven using a grill, and I've been refining the technique ever since.

To start, set up your grill with high heat on one side and low heat on the other. The goal is to sear the crust over high heat, then transfer it to the cooler side to melt the cheese without burning it.

For a visual guide, check out my IGTV video for a demonstration! Keep the grill lid closed as much as possible to create convection heat similar to a pizza oven.

Finishing Touches

To balance the richness of the caramelized onions, mozzarella, and prosciutto, I like to add bright, fresh ingredients at the end. After topping with arugula and thin slices of prosciutto (added after cooking to avoid a gamey taste), I finish with a squeeze of lemon, lemon zest, freshly grated parmesan, and a drizzle of olive oil.

This pizza is simply perfect! If you prefer to bake it indoors, check out my method for making pizza in the oven here, alongside my delicious spinach and ricotta pizza recipe. For my go-to homemade pizza dough recipe, click here!

Keep reading for the recipe for this Caramelized Onion and Prosciutto Pizza with Arugula…

Prep Time

20 minutes (with 1 hour hands-off)

Cooking Time

5 minutes

Recipe Categories

Ingredients

For the caramelized onions:

• extra-virgin olive oil
• 1 white or yellow onion, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• pinch of dried thyme
• balsamic vinegar

For the pizza:

• 1 ball pizza dough, store-bought or homemade (enough for a 10-inch pizza)
• extra-virgin olive oil
• 1/2 cup fresh mozzarella, torn, sliced, or shredded
• 2 - 3 cups fresh arugula
• 4 ounces prosciutto, thinly sliced
• zest and juice of 1 lemon
• flaky salt
• parmigiano-reggiano

Instructions

1. Start by taking your pizza dough out of the fridge. Allow it to reach room temperature for at least an hour.
2. Prepare the caramelized onions: In a large sauté pan, drizzle some olive oil, then add onion, salt, sugar, thyme, and a splash of balsamic vinegar. Cook over low heat for 1 hour, stirring occasionally. If the liquid evaporates, add a little water as needed. The onions are done when they're sweet, golden brown, and jam-like. Let cool. (You can prepare the onions up to a week in advance and store them in an airtight container in the fridge.)
3. Preheat a two-level grill, setting one side to high and the other to low heat.
4. Dust your pizza peel with flour, place the dough ball on it, and sprinkle flour on top to prevent sticking. Shape it into a thin circle.
5. When ready to grill, oil the grill grates with an olive oil-soaked paper towel. Place the pizza directly onto the grates and close the lid. In about a minute, the dough will puff and form grill marks.
6. Check to ensure it's not burning. Once grill marks appear, flip the crust to the cooler side, spread a thin layer of caramelized onions on top, and add mozzarella. Close the lid and cook for a couple of minutes until the cheese melts. Transfer the pizza to a cutting board.
7. Top with arugula, prosciutto, lemon zest and juice, flaky salt, and a final drizzle of olive oil. Enjoy!