- 1 large onion, chopped
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 6 ounces dried figs, chopped
- 6 thin slices prosciutto or deli ham, chopped
- 1/3 cup pine nuts
- 1 cup (4 ounces) shredded provolone cheese
Directions
- In a large skillet, saute onion in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30-35 minutes or until deep golden brown. Add garlic and pepper; cook 1 minute longer.
- Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.
- In a small bowl, beat the cream cheese, thyme and remaining oil until blended. Spread over crust. Top with onion mixture, figs, prosciutto and nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted. Yield: 20 servings.
To make ahead: This recipe takes minutes to put together when you caramelize the onions the day before.
