Vidalia Onion Summer Fruit Pizza

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Vidalia Onion Summer Fruit Pizza

Vidalia Onion Summer Fruit Pizza with Peaches, Fresh Corn, Blackberries by Spinach TIger

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.

Peachy Vidalia Onion Pizza by Spinach Tiger

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.

Vidalia Onion Summer Fruit Pizza by Spinach Tiger

Make sure you put the blackberries on the pizza after it comes out of the oven and then drizzle honey.

Vidalia Onion Pizza with Blackberries by Spinach TIger

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.

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Vidalia Onion Summer Fruit Pizza

How to make a summer fruit pizza sizzle with vidalia onions and proscuitto, sweet corn, peaches blackberries and drizzle of honey.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 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

Instructions

  • 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.

Notes

You can use cast iron griddle, frying pan, pizza stone or baking sheet pan for pizza. If using sheet pan, make one large pizza. It will not reach sides completely. That's okay. If using stones, this will make two medium sized pizza or three small individual pizzas.
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.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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11 Comments

  1. This looks so amazing, I will certainly try it. I was actually going to make a German recipe that uses quark and little bits of bacon and sweet onions….I was going to use the Vidalia for it….now I’ll have two recipes to make.

  2. Oh my goodness, I just had my 1/2 Strawberry Chicken Salad from Panera.. But I will gladly give it back to smell and then eat this pizza!! Looks so good! I am not a fan of raw onions, but look forward to the season of Vidalia onions which I will eat cooked any day. Mmmmm, Mrs. Angela you have sparked my interest yet again!

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