Prosciutto, Chevre, and Spinach Pizza

Ingredients

• Several slices of prosciutto
  
• 1.75 oz. chevre
  
• half a red onion, slices separated into ribbons
  
• spinach or arugula
  
• olive oil
  
• garlic
  
• salt and pepper
  
• One recipe pizza dough (see the relevant post)
  

Preheat oven to 500.
While the dough is rising, caramelize the red onions with salt, pepper, and garlic. Set aside.
After putting the dough on the pizza pan/baking sheet, brush the dough with olive oil until coated.
Layer the spinach/arugula/whatever onto the dough.
Add the prosciutto, chevre, and caramelized red onions.
Bake for 15-20 minutes, or until the crust is lightly golden.

Thoughts: This pizza works really well, but be careful not to skimp on toppings. Next time I make it, I plan to adjust up the amount of cheese used to 4oz. Past experiments have also included fresh fruit such as strawberries or pears along with tangy cheeses (feta or chevre) and prosciutto.

All in all, you won't be disappointed with this.

Disaster Index: 1/10