All good things must come to an end.
I hate to be a cliche, but it’s true. My staycation has sadly come to an end and I have to go back to work. Don’t get me wrong. I like my job. I just LOVE vacation so much more! Don’t you?
There’s a lot to be said for no alarm clocks, hanging out in your jammie jams all day, and doing what you want when you want.
So I’m easing back into things slowly. We are so not doing anything complicated here today.
We’ll just sit back with some pizza and ease our way into this Monday.
We’re just going to throw a salad on top of the pizza and call it a day.
Happy Monday, y’all!
I hope your Friday comes again soon! Cheers!
- 1 ball pizza dough (I got BOGO at Publix and didn't love it so use your favorite)
- 1 1/2 - 2 cups prepared tomato sauce
- 3 onions, halved and thinly sliced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 ears of corn
- 6 thin slices of prosciutto torn into 2 inch pieces
- 8 ounces mozzarella, sliced
- 4 - 5 ounces ricotta
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups arugula
- 2 ounces shaved parmesan
- 2 tablespoons balsamic fig glaze or reduction (I used a store bought one, but you can make your own with these instructions: (http://beergirlcooks.com/2015/05/22/grilled-plum-a…-fig-reduction/)
- Melt butter and olive oil in a skillet over medium high heat
- Add onions, cover and let steam for about 5 minutes, uncover, reduce heat to medium low and cook until caramelized to desired color, stirring often, about 20 -30 minutes
- Grill the corn directly on grate or on a stove-top grill pan until charred, turning every minute or so for about 5 minutes, cool and cut from the cob
- Preheat oven to 450
- Stretch pizza dough over a pizza stone or on a baking sheet coated with cooking spray
- Add sauce
- Top with torn prosciutto, then corn, mozarella, caramelized onions, ricotta, and Italian seasoning
- Bake until crust is golden and crispy and the cheese is melted an bubbly, 15 - 20 minutes
- Remove from oven and top with arugula, shaved parmesan, and balsamic fig glaze
- Slice and serve
Caramelized onion instructions adapted from Smitten Kitchen.
Note: Jennifer is obsessed with putting corn on pizza and I liked it. Chris found it to be too sweet, but liked the balance after adding some Texas Pete.
Note: Roasted garlic would also be a delicious to spread over the crust before adding the sauce. I used homemade sauce that I made with roasted tomatoes and roasted garlic, so I didn’t add more.