I can't serve soup without some kind of bread to wash it down. The inspiration for this bread came from a recipe I had years ago that used caramelized onions, creme freshe and puff pastry. I misplaced that recipe year ago but never forgot the taste. So this is my take on that long lost recipe with my own twist added. The result is a combination of tangy, sweet,salty and crispy.
1 ball pizza dough(if your dough has been in the frig, set out at room temp for 20 minutes before using)
2 medium onions,thinly sliced
1 tablespoon sugar
olive oil
salt and pepper
1/3 cup light sour cream
8 oz goat cheese
1/4 cup fig jam
4 slices prosciutto ham, torn into thin strips
Coat the bottom of a skillet with 2 tablespoons oil. Add the onions, sugar, salt and pepper. Get the pan hot over medium/ high heat. Stir the onions to coat with the oil. Lower the heat to medium/low, cover and let the onions cook until they become a dark brown in color. Lift the lid and stir occasionally. This will take up to 20 minutes. Remove from heat and set aside. Preheat the oven to 450. Lightly spray a cookie sheet with cooking spray. Spread the dough out onto the cookie sheet. It may not go all the way to the edges of your pan so just free-form it into a rectangular shape. Place the goat cheese and sour cream in a food processor and process until the two are well combined. It will look like thick sour cream. Spread a thin layer of the cheese mixture onto the dough leaving a 1 inch border. Spoon dollaps of fig spread over the cheese. Lay the onions on next. Finish with the strips of prosciutto. Bake for 20-25 miutes. Cut into squares and serve.
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