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Grilled Onion and Prosciutto Pizza

INGREDIENTS

  • 1 red onion, cut crosswise into 1/4-inch (5 mm) slices
  • 1/4 cup (60 mL) olive oil, divided
  • 1 lb (500 g) prepared pizza dough
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/3 cup (75 mL) crumbled blue cheese
  • 1 pkg (125 g) San Daniele® Prosciutto, torn
  • 1 cup (250 mL) baby arugula
  • 1/3 cup (75 mL) toasted chopped walnuts
  • 2 tbsp (30 mL) honey

Directions

  • Preheat barbecue to medium-high heat. Brush onion slices with 1 tbsp (15 mL) oil. Grill, turning once, for 3 to 4 minutes per side or until soft and golden; set aside.
  • On lightly floured surface, roll out pizza dough into rectangular shape about 1/4 inch (5 mm) thick; brush with 2 tbsp (30 mL) olive oil. Place, oiled side down, directly on grill; grill for 2 to 3 minutes or until surface starts to bubble and bottom is grill-marked. Using tongs, flip over and cook for 2 to 3 minutes or until no longer doughy underneath. Remove from grill.
  • Brush crust with remaining olive oil; sprinkle with mozzarella, blue cheese and grilled onion. Return to grill; cook with lid down over indirect heat for 5 to 7 minutes or until cheese is melted.
  • Remove from grill; top with prosciutto and arugula. Sprinkle with chopped walnuts and drizzle with honey.
  • Tip: To toast nuts, preheat oven to 350°F (180°C). Spread walnuts in even layer on baking sheet; bake for 5 to 10 minutes or until fragrant and golden brown.

Products in this recipe

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Ingredients
1 container of pre-packaged crescent rolls
1 package (125 g) Mastro Prosciutto Cotto
16 thin slices of white cheddar cheese

Directions
1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet.
2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough
3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto.
4. Roll up each piece of dough, from the wide end to skinny end of the triangle
5. Place on baking sheet with a bit of room between each crescent for it to expand
6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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Make this most of your time this March Break with this easy breakfast! You can even involve the kids to help wrap the croissants with cheese and Mastro®️ Prosciutto Cotto 🥐 Save this post to come back to when you need a delicious, simple brunch dish! Ingredients 1 container of pre-packaged crescent rolls 1 package (125 g) Mastro Prosciutto Cotto 16 thin slices of white cheddar cheese Directions 1. Pre heat your oven to 350 degrees and take out an ungreased baking sheet. 2. Separate dough into triangles and place 1 piece of prosciutto cotto on each piece of dough 3. Place 2 strips of cheddar cheese down the center of the prosciutto cotto. 4. Roll up each piece of dough, from the wide end to skinny end of the triangle 5. Place on baking sheet with a bit of room between each crescent for it to expand 6. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Tip: Swap your cheese for a Swiss or Brie for added flavour!

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