Faux-Nolio Pizza

Author: Justin
Serves 2-3


1 Pizza Crust 3 med-large yellow onions, sliced into thin half-slices
1 shallot, minced fine 1/4 lb thin-sliced prosciutto, cut into strips 1/2" x 4"
6-8 oz. half & half grated parmesan and romano cheese, a modest handful of each

Set the pizza dough to rising.  Preheat oven to 450, with the stone in the oven.

Melt 1 Tbl. butter with 1 Tbl olive oil over medium heat in a skillet.  Toss in the onions with 1 tsp salt.  (Maybe a tad less -- the results are coming out a little salty.)  Cook, gradually reducing heat to low as the onions brown.  Cook 45-60 minutes, until the onions are caramelizing nicely, then remove from the heat.

Saute the shallot briefly with a little olive oil.  Pour in some cream, and heat until steaming, but do not boil.  Once hot, grate some cheese in, and stir to melt and combine, adding cheese bit by bit and melting it in.  The result should be slightly thick, but still liquid; add a bit more cream if it seizes.  (Experiment, not yet tested: try adding 1/4 tsp black pepper after the sauce is right.)

Once the dough is ready, prepare the crust.  Spread the cream sauce on evenly, then top with the onions, and the prosciutto on top.

Bake 10 minutes or so at 450.

Notes and Variations

The first version used two onions, which looks like tons, but once they caramelize they reduce a lot.  Jane's opinion is that more is needed.  Also, the longer and slower you can caramelize the onions, the better it will probably work.  The first try did a fast 20 minutes, starting at medium-high and going down from there; the result was okay, but not as sweet as we'd like.  So start the process earlier, with a lower flame.

The original sauce, made with light cream, came out thicker than the original's.  We got something about the consistency of yogurt; thinner is probably more correct.  Half & half helps that, as does a light hand with the cheese.

Our first guess was that we wanted a half-pound of prosciutto, but once we cut it up and started to top the pizza we found that that was way too much.  We actually used about a quarter pound, or maybe slightly more, and that seemed about right.  If the prosciutto is truly paper-thin, it may want even a little less than that.  Ideally, you want a single layer of prosciutto scattered across the pizza -- that's plenty.


This is an attempt to imitate the Nolio Pizza from Bertucci's, which is one of our favorites.  (It hasn't been on the menu in years, but they'll still serve it if you order it.)  At this point, it's not quite perfect yet, but it's getting quite good.