Vidalia Onion Summer Fruit Pizza
This is a sponsored post and giveaway in partnership with Vidalia onions. All opinions and recipes are my own.
How exciting is this Vidalia Onion Summer Fruit Pizza? Very, especially because, thanks to the Vidalia Onion Committee, we are sponsoring a $1,000 gift card giveaway. Just imagine how handy this will come in for early holiday shopping.
Earlier this summer, I was invited to a lovely dinner at this much loved East Nashville restaurant, sponsored by the Turkey Foundation and the Vidalia Onion Committee. Chef Hal Holden-Bache prepared a gourmet meal centered around these Vidalia onions and turkey. We started with a camembert onion soup that was a dream combination and ended with a Vidalia onion ice cream sandwich that left us astonished. There wasn’t a bite left on any plate.
The History of the Vidalia Onion is Intriguing
The Vidalia onion gets it name from Vidalia, Georgia, where the onions got their surprising start. Only a limited number of counties in Georgia can produce these sweet onions, which were grown “sweet” by accident.
When developing my recipe, there were so many ideas swimming in my head for how to make onions the star of the show. This Vidalia onion summer fruit pizza is just one of several dishes I will be featuring in the coming days, so be sure to come back to visit for Vidalia onion risotto and Vidalia Onion Savory Cheesecake. I decided to make the summer fruit pizza the highlight of this group of recipes because of the summer fruits complementing the sweetness of Vidalia onions. Add to this a layering of salty prosciutto and sweet corn, and you have the best of the summer in one bite.
The blackberries, honey and basil garnish the pizza AFTER the summer fruit pizza comes out of the oven. The berries give the bite that extra juice and texture, meld perfectly with onions and compliment the corn and peaches. It’s a fantastic bite.
Make sure to not over top the toppings. Proscuitto is salty, so place small amounts here and there. The fresh corn adds texture and another layer of sweetness. The Vidalia onions are thinly sliced and added as the last ingredient (with a smattering of olive oil) before hitting the oven.
Make sure you put the blackberries on the pizza after it comes out of the oven and then drizzle honey.
Please come back this week to get more Vidalia onion recipes. Think risotto and savory cheesecake. The Vidalia Onion Website has lots of great recipes.
- 1 16-ounce pizza dough (store bought or recipe here)
- 6 slices prosciuitto, thinly sliced
- 2 ears fresh corn
- 8 ounces fresh mozzarella cheese (see note)
- 1 large peach
- 1 -2 Vidalia onions, thinly sliced
- 1 teaspoon olive oil
- 16 large blackberries
- 6 leaves fresh basil for garnish
- 1 tablespoon honey for drizzle
- Preheat oven to 450 degrees (500 degrees if your oven goes that high)
- If using a store bought pizza dough, bring to room temperature for at least one hour. If the dough seems to resistant to stretching, allow to warm up even more.
- Slice peaches, leaving skin on.
- Cut corn off of the cob.
- Slice Vidalia onions thinly.
- See notes on bakeware for pizza. Divide your dough accordingly, depending on size of pizza.
- Stretch out as much as possible to get a very thin crust. If you make holes in pizza, just push dough together. Holes will fill as pizza is baking.
- When assembling ingredients, place them sporadically.
- Put prosciutto on bottom, followed by corn, peaches, cheese, onions and drizzle of olive oil. Do not put blackberries or honey until the pizza comes out of the oven.
- Bake in very hot oven 450 - 500 degrees for 10-15 minutes, checking at 8 minutes.
- Slice basil chiffonuad style, but not until you are ready to apply.
- Stack basil leaves, roll, and slice perpendicular to the roll.
Mozzarella Cheese - if using fresh, make sure you get all the moisture out, especially if packed in water. You can crumble into bite sized pieces with your hands and place on paper towels.