In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.
Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with the PRIMO flavored EVOO of your choice and sprigs of parsley or rosemary. Serve immediately.