Burrata, Persimmon, and Caramelized Onion Pizza

One Year: Hibiscus Herbal Tea Blend
Two Years: Chili Lemon Tomato Sauce with Sautéed Vegetables
Three Years: The Best Granola
Four Years: Banana Berry Lavender Smoothie
Five Years: Cucumber Ciabatta Sandwiches with Spinach and Lemon Goat Cheese

Burrata, Persimmon, and Caramelized Onion Pizza
Makes one pizza

1 tbsp olive oil
1 red onion, halved and thinly sliced
1/2 tsp dried thyme
sea salt and freshly ground black pepper, to taste

16 oz pizza dough
1 tbsp cornmeal
1 tbsp olive oil
1 tsp granulated sugar
sea salt and freshly ground black pepper, to taste
1 Fuyu persimmon
7-8 slices prosciutto
1/4 cup caramelized onions

To serve: freshly chopped chives, parmesan shavings, freshly ground black pepper

In a medium saucepan, heat olive oil on medium heat. Add red onion, thyme, sea salt, and black pepper, stirring to coat. Let the onions brown and caramelize, stirring occasionally. Periodically add water by the tablespoonful to scrape the brown bits from the pan, until the onions are jammy and sweet (about 20 minutes).

Preheat oven to 500 degrees Fahrenheit and place a rack in the center of the oven. Coat baking sheet with cornmeal. On a counter or cutting board, use oiled fingertips to pull, stretch, nudge and press the dough into a thin rectangle. Transfer to the baking sheet and sprinkle with sugar, sea salt, and freshly ground black pepper. Bake for 5 minutes, until poofed and slightly golden. Evenly sprinkle with persimmons, caramelized onions, and prosciutto, and bake for another five minutes. Break the burrata into pieces and cover the pizza before baking for another 3 minutes, until the burrata has just melted. Out of the oven, top with chives, part, and freshly ground black pepper. Slice into squares and enjoy, omg

*This makes more than is necessary for the pizza. You’re welcome.


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