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Melt butter and olive oil in a skillet over medium high heat
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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
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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
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Preheat oven to 450
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Stretch pizza dough over a pizza stone or on a baking sheet coated with cooking spray
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Add sauce
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Top with torn prosciutto, then corn, mozarella, caramelized onions, ricotta, and Italian seasoning
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Bake until crust is golden and crispy and the cheese is melted an bubbly, 15 - 20 minutes
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Remove from oven and top with arugula, shaved parmesan, and balsamic fig glaze
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Slice and serve