Saturday, October 30, 2010

Le Gruyere and Ham Pizza for the fall

I subscribe to the Whole Foods Market newsletter and I was very grateful for that when this recipe came over my e-mail. I was actually looking at a recipe for Le Gruyere and butternut squash casserole because my parents have an abundance of squash this fall but the pizza recipe caught my eye.

It sounded like it might be a little rich with the creme fraiche but as it turns out it was perfect. You only use a 1/3 cup of the creme and it is dolloped instead of spread so it is not over the top. I followed this recipe exactly and it was delicious so don't miss an ingredient including the fresh thyme sprinkled on at the end. (Actually I used a pizza stone and a pizza dough from QFC called East Coast Pizza.)

This pizza would be great as an appetizer or a main course.


1 T extra virgin olive oil

1 large onion, sliced

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

1 12inch pizza crust - your choice

1/3 cup creme fraiche

3/4 cup grated Le Gruyere

2 ounces sliced prosciutto, cut into thin strips

2 T fresh thyme

In a large skillet heat oil and add sliced onions, salt and pepper. Cook until caramelized and browning. Set aside.

Preheat oven to 400 degrees (or whatever your crust requires.) Dot crust with creme fraiche and sprinkle caramelized onions, Le Gruyere cheese, and prosciutto. Bake until the crust is browned and the cheese is bubbling, about 12 to 15 minutes. Cool slightly, sprinkle on thyme and cut into wedges. Enjoy!

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