Ham And Swiss With Caramelized Onion On Rye Pizza

This is so yummy!!!!!

Begin by making the caramelized onions: melt the butter over low heat in a heavy-bottomed mid-sized saucepan.

Put onions in the pot , sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.

Stir occasionally until onions begin to become soft and start giving up their juices.

Continue cooking over low for about 35 minutes , adding a splash of balsamic vinegar any time the onions begin to look as if theyre drying out.

The onions are done when they are so tender it seems theyre melting.

They should be moist , but not sitting in pools of liquid.

Remove from the heat.

Preheat oven to 500f.

Make 2 small rounds or 1 bigger one with the dough.

Place leftover dough in the fridge.

I make it directly on silpat.

Sprinkle caraway seeds about 1 / 2 inch around the edge.

Maybe a little coarse salt , too.

Divide the caramelized onions evenly between the two crusts , spreading near the edges.

Fold the ham slices gently onto the crust , covering most o.

onion, cooking onions, butter, salt, sugar, balsamic vinegar, fresh ground black pepper, deli ham, swiss cheese, dijon mustard, caraway seed