1Add sliced shallots to skillet with olive oil, butter, and sugar and cook on low stirring occasionally until shallots are a deep golden color–20-30 mins.
2Remove shallots and add prosciutto sliced into strips and cook until crispy
3Remove prosciutto and deglaze pan with Zinfandel, add BBQ sauce and Franks Red Hot and cook until reduced by 2/3rds
4Lightly saute spinach until slightly wilted
5Spread dough out on a pizza peel and spread with Zinfandel Sauce, top with shallots, fresh mozzarella, spinach, gorgonzola, and prosciutto and bake at 500 degrees on a pizza stone until bubbly with crispy crust–10-15 mins
Sweet, juicy melon and salty, umami prosciutto are one of summer’s best flavor pairings. This happy couple marries together in an unfussy way, and carbs, as usual (this time in the form of pizza), come to the rescue!
All the components of America's favorite summer sandwich are here--even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.