Ham and Swiss With Caramelized Onion on Rye Pizza
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.343 |
| Energy (kCal) | 172.1471 |
| Carbohydrates (g) | 8.1439 |
| Total fats (g) | 14.4 |
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Cuisine
European >> Deutschland >> Swiss
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. 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. | 2. 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 they’re drying out. | 3. The onions are done when they are so tender it seems they’re melting. They should be moist, but not sitting in pools of liquid. | 4. Remove from the heat. | 5. Preheat oven (and baking stone, if available) to 500°F. | 6. Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat. | 7. Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too. | 8. Divide the caramelized onions evenly between the two crusts, spreading near the edges. | 9. Fold the ham slices gently onto the crust, covering most of the onions. | 10. Arrange the Swiss cheese slices evenly over the top. | 11. If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone. | 12. Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust. | 13. Let cool 5 minutes before slicing. | 14. If desired, serve with the dijon mayonnaise for dipping. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| onion | - | - | - | - | |||
| cooking onion | 4 | peeled cut sliced | - | - | - | - | |
| butter | 2 | tablespoons | 171.0 | 7.857 | 5.343 | 14.4 | |
| salt | 1 | pinch | - | - | - | - | |
| sugar | 1 | pinch | 1.1471 | 0.2869 | 0.0 | 0.0 | |
| balsamic vinegar | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| deli ham | 12 | slices | sliced | - | - | - | - |
| swiss cheese | sliced | - | - | - | - | ||
| dijon mustard | 2 | teaspoons | - | - | - | - | |
| caraway seed | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.