Since Deb from Smitten Kitchen does such a wonderful job of explaining how to make the homemade ricotta cheese, I will direct you to her site for that. I drained mine for a few hours so it would crumble easily. You could always make the ricotta in advance so it’s on hand whenever you want it. If you happen to be in a pinch and decide to use store-bought ricotta, I suggest draining it in a colander to get as much liquid out as you can before using it on the pizza.
I used the same pizza crust recipe for this pizza as I did for my Pizza Margherita.
Now all that’s left to make is the caramelized red onions! They’re deliciously sweet and balsamic-y.
Recipe adapted from Smitten Kitchen
1 tablespoon olive oil
2 cups thinly sliced red onions
1 1/2 teaspoons brown sugar
2 tablespoons balsamic vinegar
Pinch of crushed red pepper
Salt and pepper to taste
1 cup fresh ricotta cheese
6-8 thin slices prosciutto
Heat the oil over medium-high heat in a large skillet. Once it’s nice and hot, stir in the onions and sugar. Stir frequently for about 15 minutes until the onions are soft and caramelized. Stir in the balsamic and crushed red pepper and cook for about 2 more minutes. The mixture will be thick. Season with salt and pepper.
To assemble the pizza, stretch your dough out to desired thickness on a piece of parchment paper. Spread the onions over the dough. Crumble the fresh ricotta over the onions. Lay the prosciutto slices on top and bake at 500 degrees for about 10 minutes.