Escalona's Pizza Recipe

Slice and sweat

Heat a medium skillet over medium-low heat. Add butter and 1 tsp olive oil. Add the thinly sliced onion, sprinkle 1/4 tsp salt and 1/2 tsp brown sugar. Stir to coat.

Cook slowly, stirring every 4–6 minutes, for 20–30 minutes until onions are deep golden brown and sweet. If they begin to stick, add a tablespoon of water and scrape the pan. Remove from heat and set aside.

In a small saucepan combine 1/2 cup balsamic vinegar and 1/2 tsp honey (or sugar) and 1 pinch salt. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer until mixture thickens and coats the back of a spoon, about 8–12 minutes (will reduce to roughly 3–4 tablespoons). Remove from heat and stir in 1 tsp truffle oil. Taste and adjust sweetness or truffle oil. Let cool — it will thicken slightly more as it cools.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or preheat the sheet.

Prepare the dough: on a lightly floured surface stretch or roll the dough to a 12-inch round. Transfer to a pizza peel or an oiled baking sheet. Brush the dough lightly with 1 tbs olive oil mixed with minced garlic (spread evenly, leaving a small border).

Evenly scatter 1 1/2 cups shredded mozzarella over the dough, leaving the edge for the crust. Dot the surface with small spoonfuls of goat cheese (evenly distribute the 3 oz, breaking into small chunks).

Evenly distribute the caramelized onions across the cheese layer.

Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating once if needed, until crust is golden and cheese is bubbly and lightly browned.

Remove the pizza from the oven and let rest 1–2 minutes on the peel or sheet.

Top the hot pizza with the prosciutto slices, draping them so they slightly wilt from the heat but remain delicate.

In a bowl toss the 2 cups arugula with 1 tsp extra-virgin olive oil, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Adjust seasoning to taste.

Pile the dressed arugula in the center of the pizza and gently spread to cover. Drizzle the cooled truffle-balsamic reduction over the pizza in a thin zigzag (use sparingly — about 1–2 tsp per slice worth).

Slice into 6–8 slices and serve immediately.