Everyone loves pizza night! Celebrate the fresh flavors of summer with this delicious Corn, Prosciutto and Caramelized Onion Pizza recipe.
Y’all! I can’t believe that school will be back in session in just a few short weeks! Really, WHERE has this summer gone?!?! Since I know with the onset of school means summer fun will be quickly fading and my favorite summer foods will be disappearing from store shelves to make way for pumpkin, pumpkin and more pumpkin; I’ve been soaking up all the summer food and fun I can get; like eating farm fresh sweet corn served on top of this Corn, Prosciutto and Caramelized Onion Pizza!
So back to summer… what has been your favorite food this year? I’ve shared a few peach recipes, like this Peach Parfait with Pecan Praline Granola, but of all the summer fruit, I think I’ve consumed more blueberries and made more blueberry recipes than anything else. As for veggies? I usually love fresh local tomatoes and just like everyone else, make tons of zucchini recipes.
But this year? It’s been all about that farm fresh sweet corn! Seriously y’all (!!), the corn this year seems like it is better than it’s ever been, with each cob filled with plump, juicy kernels that are sweet and flavorful! And while I’ve always loved summer corn, this year I have been eating it like crazy and adding it to every recipe I make, like today’s Corn, Prosciutto and Caramelized Onion Pizza recipe!
So of course, when I stopped by the local farmers market a few weeks ago on a rare rainy summer day, I was inspired to make this Corn, Prosciutto and Caramelized Onion Pizza. It’s amazing how simple yet complex this pizza is and I love that it uses fresh local ingredients and my favorite whole wheat pizza crust.
We loved this Corn, Prosciutto and Caramelized Onion Pizza so much that I think we’ll be making it weekly, right up until the day that I’m forced to accept summer is long gone and fall has reached our doorstep!
Helpful Tips and Information:
Money Saving Tip: Not only is grabbing ingredients, like spices, coffee, pasta and rice from the bulk bins eco-friendly as it saves on packaging, it saves you money too. I love stocking up on ingredients in the bulk bins, because I can get just what I need for a recipe and not have to worry about leftover ingredients. I especially love buying spices this way, since I have a spice rack at home and I can refill those spice containers at a fraction of the cost if the spices are bought in bulk, rather than buying the prepackaged spices.
If you like this Corn, Prosciutto and Caramelized Onion Pizza, then you’ll love these other pizza recipes:
Leek and Potato Pizza
Eggplant & Basil Pizza with Cornmeal Crust
Cauliflower Crust Pizza
Easy Mediterranean Pizza
Gluten Free Margherita Pizza
- Whole Wheat Pizza Dough:
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ cups whole wheat flour
- 1 1/2 cups unbleached all-purpose flour
- ½ teaspoon kosher salt
- Corn, Prosciutto and Caramelized Onion Pizza:
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion,, diced
- ½ teaspoon each kosher salt and black pepper,, divided
- 2 ears of corn,, kernels cut from the cob
- 2 cloves garlic,, minced
- ¼ pound prosciutto,, diced
- 1 - 1½ cups grated white cheddar cheese
- 4-5 fresh basil leaves,, torn or chiffonade
- For pizza dough: Preheat oven to 400 degrees F. Lightly grease a pizza pan with olive oil or line with parchment paper. Set aside.
- Dissolve yeast in warm water. Stir in olive oil and honey and set aside for 5 minutes.
- Meanwhile, in a large bowl, stir together 1 ½ cups whole wheat flour, 1 cup unbleached all-purpose flour and salt.
- After resting, pour yeast water over flour mixture and stir to combine. Gradually add in remaining ½ cup unbleached all-purpose flour, kneading by hand for 3-5 minutes until the flour is mixed in and dough is smooth and elastic.
- Place dough in bowl coated with a small amount of olive oil and cover with a damp paper towel. Allow dough to rise covered in a warm, draft free place for 20-30 minutes.
- After 20-30 minutes, flour a clean work surface. Using a lightly floured rolling pin, roll dough into approximately a ¼ inch thick, 10 to 12-inch round pizza. Set aside until ready to add toppings and bake.
- Meanwhile, prepare pizza toppings by heating butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onions and ¼ teaspoon each salt and black pepper to oil in skillet. Cook, stirring occasionally, until the onions are caramelized, about 15-18 minutes.
- Add corn to onions and cook for 5 minutes, stirring occasionally. Add garlic to skillet and cook for 1 minute. Set aside.
- To assemble pizza, brush prepared pizza dough with remaining 1 tablespoon olive oil. Spoon onion and corn mixture evenly over pizza dough. Top corn mixture with diced prosciutto and top prosciutto with grated cheese and remaining salt and black pepper.
- Bake pizza in a preheated 400-degree oven for 20-22 minutes, or until cheese is melted and crust is golden brown.
- Let pizza cool slightly before slicing and serving. Serve pizza topped with fresh basil.
Unbleached all-purpose flour may be substituted with whole wheat flour and all flour used in this recipe can be replaced with a gluten free flour blend, if needed.