At Mr. Daddy’s request…more food!

This is a bit of a rich pizza, but oh…so yummy! It went very nicely with a Dashe Zinfandel.  I’m sure one of these days I will tackle making a pizza crust from scratch…but this was not that day. I think it was a Betty Crocker mix of some sort, but it was quick and it worked.

Ingredients:

1 pizza crust
6 slices of prosciutto, diced up
1 small jar of marinated artichokes, drained and chopped into bite sized pieces
1 large onion
1 tsp sugar
Cheeses (I used Parmesan, feta, aged white cheddar, and monterey jack)
sauce (I used some of my frozen roasted tomato pasta sauce)
Pepperoncini

Heat oven to 450 degrees. Make the pizza dough and let sit for a few minutes. Meanwhile, cut up the onions and put in a saute pan with some olive oil and a little salt. Cook them up for about 5 minutes or so until they start to brown. Add in the sugar and cook for another 5 minutes.

Take the pizza dough and roll out thin onto a cookie sheet or jelly roll pan. I put probably 3/4 cup of sauce on top, then added the prosciutto, artichokes and then the caramelized onions. Add the cheeses on top and then the pepperoncini, if so desired.

For the kids I just put the proscuitto and cheeses on their end of the pizza, and they really liked it.

Bake in the oven for 15-20 minutes until nice and browned up. Enjoy!

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The harvesting of fall produce has brought many squashes into our kitchen.  One of our neighbors gifted us with 4 humongous squashes from her parents garden, plus the squash from our CSA, and then we bought some at the apple orchard.  I have baked some of them already and frozen them, but as you can see…I need to do a few more.   Our freezer is going to be totally stocked for winter!