A few years ago, I would have told you that my favorite season was persimmon season. It has since evolved to cherry season, but I do still love those plump, orange rounds when they start populating our grocery stores. These ones came from a little Korean shop down the street from where I used to live in Minneapolis. Their flavor is unlike anything I have encountered–at once subtle, citrusy, and…maybe floral? When ripe, your teeth sink into soft, juicy flesh. I took a savory turn with this recipe, combining my beloved persimmons with prosciutto, caramelized onions, and burrata. Sprinkle some chives over the top fresh out of the oven, and you’re golden.
Burrata, Persimmon, and Caramelized Onion Pizza
Makes one pizza
ONIONS*:
1 tbsp olive oil
1 red onion, halved and thinly sliced
1/2 tsp dried thyme
sea salt and freshly ground black pepper, to taste
PIZZA:
16 oz pizza dough
1 tbsp cornmeal
1 tbsp olive oil
1 tsp granulated sugar
sea salt and freshly ground black pepper, to taste
1 Fuyu persimmon
7-8 slices prosciutto
1/4 cup caramelized onions
To serve: freshly chopped chives, parmesan shavings, freshly ground black pepper
ONIONS:
In a medium saucepan, heat olive oil on medium heat. Add red onion, thyme, sea salt, and black pepper, stirring to coat. Let the onions brown and caramelize, stirring occasionally. Periodically add water by the tablespoonful to scrape the brown bits from the pan, until the onions are jammy and sweet (about 20 minutes).
PIZZA:
Preheat oven to 500 degrees Fahrenheit and place a rack in the center of the oven. Coat baking sheet with cornmeal. On a counter or cutting board, use oiled fingertips to pull, stretch, nudge and press the dough into a thin rectangle. Transfer to the baking sheet and sprinkle with sugar, sea salt, and freshly ground black pepper. Bake for 5 minutes, until poofed and slightly golden. Evenly sprinkle with persimmons, caramelized onions, and prosciutto, and bake for another five minutes. Break the burrata into pieces and cover the pizza before baking for another 3 minutes, until the burrata has just melted. Out of the oven, top with chives, part, and freshly ground black pepper. Slice into squares and enjoy, omg
*This makes more than is necessary for the pizza. You’re welcome.
this is sacred space 