Flatbreads with caramelized onions, goat cheese, and prosciutto

Ingredients:

• 3 tbsp. l. olive oil
• 3 large onions, thinly sliced ​​(about 4 cups)
• 1 teaspoon coarse salt
• 1 teaspoon freshly grated black pepper
• 1 tsp Provencal herbs
• 1 teaspoon of sugar
• 1 pizza dough ball (approximately 350-450 gr.)
• 80 g crumbled goat cheese (about 0.5 cup)
• 60-90 g prosciutto (about 5 large slices), cut into 5x5 cm pieces.
• Fresh sprigs of parsley or rosemary, for serving
• Special equipment: round cookie cutter with a diameter of 6 cm.

Preparation:

1. In a large, heavy-bottomed skillet, heat the olive oil over low heat. Add the onion, salt, pepper, herbes de Provence, and sugar. Stir to distribute evenly. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and deep golden, 45 minutes to 1 hour.
2. Preheat oven to 245°C.
3. Roll out the pizza dough into a 0.5 cm thick circle. Use a cookie cutter to cut out 24 circles. Arrange the circles on a large baking sheet. Place a small spoonful of caramelized onion on each circle of dough. Top with a little goat cheese. Bake until golden brown and the cheese is melted, about 10 minutes.
4. While the pizzetta are still hot, top each with a slice of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.