Preparation Time: 20 minutes
Cook Time: 15 minutes
Cut: Cooked Chicken
2 tsp (10 ml) olive oil
1 large red onion (could use any onion), thinly sliced
1 clove garlic, minced
1 Tbsp (15 ml) balsamic vinegar
¼ tsp (1.25 ml) salt
½ tsp (2.5 ml) black pepper
1 lb (450 g) pizza dough
1 tsp (5 ml) olive oil
1 tsp (5 ml) fresh thyme leaves
1 cup (250 ml) cooked chicken, shredded or sliced
1 cup (250 g) fresh mozzarella (sliced into 10-12 slices)
1/2 cup (125 ml) grated smoked Gouda or Provolone, or other favourite cheese
4 slices of prosciutto, rolled up and thinly sliced
Additional fresh thyme for garnish (optional)
In a large skillet, add 2 tsp olive oil. Heat over medium heat, then add onions and cook, stirring often for about 7 minutes. Add garlic, and continue cooking for another 3 minutes until onions are soft and golden brown. Remove from heat and stir in the balsamic vinegar, salt and pepper.
Preheat oven to 450F.
Roll pizza dough out onto a pizza pan or baking sheet lined with parchment paper. Brush dough lightly with olive oil. Spread onions evenly over dough. Sprinkle fresh thyme over onions.
Arrange chicken evenly over onion layer. Then arrange mozzarella slices evenly over the chicken. Sprinkle smoked gouda over mozzarella, then top evenly with sliced prosciutto.
Bake the pizza for 15 minutes or until cheese is bubbly and golden, and pizza crust is golden. Remove from oven, garnish with fresh thyme, if desired and serve.