Ham and Swiss With Caramelized Onion on Rye Pizza

Name: Ham and Swiss With Caramelized Onion on Rye Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: onion, rye dough; 4 large cooking onions, peeled, cut in half and thinly sliced; 2 tablespoons butter; 1 pinch salt; 1 pinch sugar; balsamic vinegar; fresh ground black pepper, to taste; 12 slices deli ham (or more always sliced VERY thin); swiss cheese, sliced to cover; 2 teaspoons Dijon mustard (for dipping, Optional add some mayo); caraway seed (optional)

Servings: persons

onion, rye dough
4 large cooking onions, peeled, cut in half and thinly sliced
2 tablespoons butter
1 pinch salt
1 pinch sugar
balsamic vinegar
fresh ground black pepper, to taste
12 slices deli ham (or more always sliced VERY thin)
swiss cheese, sliced to cover
2 teaspoons Dijon mustard (for dipping, Optional add some mayo)
caraway seed (optional)

1
Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan.
2
Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
3
Stir occasionally until onions begin to become soft and start giving up their juices.
4
Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if theyre drying out.
5
The onions are done when they are so tender it seems theyre melting.
6
They should be moist, but not sitting in pools of liquid.
7
Remove from the heat.
8
Preheat oven (and baking stone, if available) to 500F.
9
Make 2 small rounds or 1 bigger one with the dough.
10
Place leftover dough in the fridge.
11
I make it directly on silpat.
12
Sprinkle caraway seeds about 1/2 inch around the edge.
13
Maybe a little coarse salt, too.
14
Divide the caramelized onions evenly between the two crusts, spreading near the edges.
15
Fold the ham slices gently onto the crust, covering most of the onions.
16
Arrange the Swiss cheese slices evenly over the top.
17
If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
18
Bake for 6-9 minutes, depending on how crispy you prefer your crust.
19
Six minutes will give you a softer, lighter colored crust.
20
Let cool 5 minutes before slicing.
21
If desired, serve with the dijon mayonnaise for dipping.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: onion, rye dough, 4 large cooking onions, peeled, cut in half and thinly sliced, 2 tablespoons butter, 1 pinch salt, and more.

Yes, Ham and Swiss With Caramelized Onion on Rye Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!