Prep the caramelized onions a day or two in advance and this becomes an easy dinner perfect for summer nights.
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2 large (3 cups) yellow onions
2 tablespoons Land O Lakes® Butter
1 (8- to 10-ounce) package (2) naan flatbreads
1/2 cup whole milk ricotta cheese
4 tablespoons Browned Butter
2 tablespoons whole grain mustard
4 ounces (1 cup) shredded Gruyère cheese
4 ounces thinly sliced prosciutto
1/4 cup chopped fresh basil
Thinly slice onions, root to tip. Heat butter in 12-inch skillet over medium-high heat until sizzling. Add onions; reduce heat to medium-low. Cook 45-60 minutes or until onions are deep golden brown and caramelized. Stir frequently and monitor heat. Onions should cook and caramelize slowly; if they start to stick to pan, add small amount of chicken or beef broth. Remove from heat; set aside.
Heat oven to 425°F.
Line baking sheet with parchment paper. Place flatbreads on prepared pan. Spread 1/4 cup ricotta cheese on each flatbread. Drizzle each with 2 tablespoons browned butter and 1 tablespoon mustard. Top evenly with caramelized onions. Sprinkle with 2 ounces (1/2 cup) Gruyère cheese. Place 2 ounces prosciutto onto each flatbread.
Bake 10-12 minutes or until cheese is melted, prosciutto is crisp and crust is browned.
Remove from oven; top with chopped basil. Serve immediately.
Use whatever type of crust you like for these pizzas. If it's an uncooked dough, bake before topping.