Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.
Bertucci's Nolio Pizza
Makes 1 Pizza
1 cup heavy whipping cream
1 teaspoon white pepper
juice from 1/2 medium lemon
1 medium yellow onion, thinly sliced
1 Tablespoon olive oil
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Prosciutto
1 ball of pizza dough (refrigerated or homemade)
Preheat oven to 400°F.
Boil heavy cream until thickened. Add white pepper and lemon juice; remove from heat & set aside. In a medium skillet, saute onions in olive oil until they begin to brown.
Assemble pizza: roll out pizza dough and place onto a non-stick pizza pan. Sprinkle on cheese, then prosciutto. Add cream mixture a little at a time to the pizza (Tablespoons full) forming little puddles spread around the pizza. Drain the onions and put them on last. They will continue to caramelize as the pizza bakes.
Bake 8-12 minutes. Don't over bake. You don't want to "dry-out" the pizza.