But why am I seeing red onions instead of those best tasting Georgia sweet Vidalia onions
They were on sale.
It is hard to saw which one I liked the best; the prosciutto ended up rather chewy, it was an air dried/cured product, so after going through the oven, tasted great but was chewy/tough.
I am disappointed/frustrated that I can't get the dough any thinner. If I could learn the 'toss in the air spinning" technique, I'd be on my way I think.
Thanks for stopping by @ninahaskin