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Pizza with Red Onions and Prosciutto

12-inch pizza shell
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons olive oil
1 jumbo red onion, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons cornmeal
1/4 pound prosciutto, thinly sliced
3 fresh basil leaves, julienned
1/4 cup freshly grated Parmesan cheese

In a heavy-bottomed skillet over low heat, combine butter and 2 tablespoons oil. Add onion, cover and cook, stirring often, until onion caramelizes, about an hour. Season with salt and pepper. (Do this ahead if you can.)

Place oven rack in the top third of the oven. Preheat oven to 500 degrees. Sprinkle a pizza pan with cornmeal.

Place pizza shell on the prepared pan. Coat shell with remaining 1 tablespoon olive oil. Scatter prosciutto over surface, sprinkle with basil, distribute caramelized onions and sprinkle evenly with cheese.

Bake until bottom of crust is nicely browned and top is golden, 12 to 15 minutes. Makes a 12-inch pizza, enough for 2 servings.

A Good Tomato Sauce

1 can (1 pound or 450 grams) whole peeled Italian plum tomatoes, drained
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon crushed hot pepper flakes
1/2 teaspoon salt

Toss ingredients into a food processor fitted with the metal blade and whirl 10 seconds. Store in fridge or freeze. Makes about 1 cup.

Thursday, February 08, 2001

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