Crispy Prosciutto Pizza with Caramelized Onions & Thyme
Who doesn’t love pizza?? I love pizza for the same reason I love salads. They are quick to make, and you can use any ingredients you have in your kitchen. There are very few things in this world that don’t taste delicious with some cheese and tomato sauce. For this one, I went for a classic combination: prosciutto and thyme. Prosciutto is cured ham - it’s extra salty, and when it crisps up it takes on a totally new dimension. The saltiness of the ham, paired with the sweetness of the onions is tamed by the freshness of the thyme. This fancy looking pizza, is actually quite simple.
This is a pizza dough recipe that you can throw directly quickly, and it only requires a little bit of time to rise. Don’t be frightened by making your own dough! I like my pizza dough thin and crispy. Because of this, I opt for a little less flour than most recipes you’ll find. If you like your crust thick, you can add 1/4 cup more flour. I also like a crust that is flaky, but not dry - using brown sugar adds a bit more moisture to the dough and also slows down the rising process in the oven. The cook time for the dough will depend on how evenly and thinly you shape it - be sure to watch it while it’s cooking!
If you prefer different toppings on your pizza, go for it. I expect they’ll be a lot of pizza recipes on this blog. If you try this one, let me know what you think.. Enjoy!
Ingredients
Pizza Dough
1 3/4 cups all purpose flour
1 packet yeast
1 cup warm water (110 degrees)
1/2 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
3 tablespoons olive oil
1 tablespoon melted butter (optional)
1 teaspoon minced garlic (optional)
1 teaspoon dried basil (optional)
Pizza Toppings
4 ounces prosciutto, thinly sliced
4 ounces fresh mozzarella
1 medium white onion
1 tablespoon brown sugar
Sprinkle of Oregano & Basil
1/2 cup pizza sauce
Cook Time: 15 minutes
Total Time: 60 minutes
Recipe
Begin by making the dough. In a bowl, combine 3/4 cup warm water (about 110 degrees) and the brown sugar. Whisk together. Sprinkle the packet of yeast over the water mixture, and let sit for 5-10 minutes, or until the yeast foams. (If you can, take the temperature of your water - anything too warm, or too cold can kill your yeast. If this happens, the dough won’t rise).
Once yeast is activated, pour the mixture into a large bowl, or the bowl of a stand mixer. Add one cup of flour, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried rosemary and 3 tablespoons of olive oil. With your hands, or using a dough hook on your mixer, begin mixing the dough. Once it begins coming together, slowly add the remaining cup of flour.
The dough will stick to itself, but may look a bit shaggy. When it gets to this point, take it out of the bowl and put it on a lightly floured surfaced. Knead the dough into itself 4-5 times until its smooth and well combined. Then, form into a ball and place in an oiled bowl. Cover with a towel, and place in a warm spot to rise. It should double(ish) in size. Roughly 30-45 minutes.
While the dough is rising, begin to caramelize your onions. Thinly slice an onion. I’m using a white onion, but you can use whatever you’ve got. Heat a tablespoon of olive oil in a pan. Once warmed, add the onions, a tablespoon of brown sugar and a pinch of salt and pepper. Continue stirring the onions until silky and caramelized - roughly 10 minutes. Then, remove from heat.
Slice your fresh mozzarella.
Prepare a baking sheet by rubbing olive oil on the bottom. This will help your pizza dough get crispy on the bottom, and make sure it doesn’t stick.
Preheat oven to 475 degrees
When the dough has risen, punch it down, and roll it onto a lightly floured surface. You can form the dough using your hands, or a rolling pin - whichever you choose. Roll it until it’s at the thickness you like. I’ve noticed that this dough about doubles in height once it bakes.
With a rolled dough, use a fork to poke holes in the dough. Then, brush a mixture of olive oil, garlic and dried basil over the dough. This will help crisp up the dough all the way through, and add layers of flavor.
Then, begin layering on your toppings. For this one, we started with a base of sauce, and added some fresh sliced mozzarella. Then, we layered on the caramelized onions, more cheese and finally the prosciutto. We finished with a dash of dried basil and oregano before placing in the oven.
Bake in the oven for about 15-17 minutes. Watch carefully toward the end. Remove when done, and serve immediately!
