Roll out the red carpet. I had some leftover pizza dough (which is the best kind of pizza dough there is) in the fridge last night, so I whipped up this yummy and exceedingly easy-to-make pizza. Sweet, caramelized onions…very thinly sliced salty prosciutto…beautiful fresh mozzarella, tangy creamy chevre and a splash of flavourful balsamico. It all married together in beautiful harmony.The quantity you need is one HALF of my trusted pizza crust recipe(below). I used the first half for Monday’s Pizza; this half had been sitting in a bowl in the fridge ever since.The pizza crust is better if you prove it a day or two in advance.
Add some olive oil to a hot pan…Throw in the onions, which need to be pretty thinly sliced.Throw in some flor de sal and if you want, sprinkle on some brown sugar so the onions will really caramelize. Of
course, you can caramelize onions without adding sugar…but because the
prosciutto is so salty, some like their onions to be sweet.
Toss/stir them around and let them cook very slowly for at least an hour.
You want them to be lovely and brown and delicious.Really lay them on thick! Onions are the whole point of this pizza.
My trusted crust
250g strong white bread flour
250g fine plain white flour
15g fresh yeast
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour or polenta for dusting
a bowl, mix the flours, yeast, salt and water to form a sticky dough.
Mix in the oil, then turn out on to a clean work surface and knead until
smooth and silky. (Alternatively, if you have a mixer with a dough
hook, mix the flours, yeast, salt and water on a low speed, add the oil
and knead for 10 minutes). Shape into a round, and leave to rise in a
clean bowl, covered with a plastic bag, until doubled in size.
the oven (and pizza stone or substitute) as high as it will go. Take a
piece of dough and roll it into a round the size of your stone. Dust
a rimless baking sheet or pizza pan with coarse flour,stretch the carpet of dough across it.