I’ve got one more duck breast prosciutto, and it being Friday night, it is time for pizza. A bit of a rough commute, train issues both morning and night. Thirty minutes late this morning, and  an hour tonight. I want a treat.

A combination of salty duck breast prosciutto, sweet balsamic glazed onions, creamy mozzarella and crisp crust sounds just fine.
Preheat oven with pizza stone to 450F.
A lttle olive oil in the pan, add the onions and  cook over medium heat until they are limp and browning but not crispy.
Add a splash of balsamic vinegar, keep cooking.
Put a generous coating of corn meal on the peel.
Roll out some dough from this recipe.
Add a sprinkle of parmesan, then the mozzarella and onions.
Finally, add some of the prosciutto.
Into the oven for 8 minutes before checking, keep an eye on it until cheese is browned and bubbly and the crust is golden brown. Remove from oven onto cooling rack until cheese sets up. Slice and enjoy!









It was just as I hoped! Sweet, salty crunchy delicious!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener