Pizza with caramelized onions and prosciutto

Ingredients for 2 servings:

• 500 g wheat flour type 550
• 200 ml water
• ½ cube of yeast, fresh
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 3 small onions, red
• 2 tbsp brown sugar
• 300 g buffalo mozzarella
• 8 slices of Parma ham
• Parmesan, grated
• 2 tsp olive oil
• Pinch(s) of sea salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 17 minutes; Total time approx. 3 hours 47 minutes

The water, milk, yeast, and oil should be lukewarm for a smooth dough. Dissolve the yeast in a large bowl with some of the water, stir lightly, and let stand for a few minutes. Gradually add the flour and the remaining water, oil, salt, and sugar to the yeast and mix everything well with a hand mixer or whisk. Then continue kneading with your hands. When the dough is soft and not too sticky, remove it from the bowl. Dust the work surface with a little flour and knead the dough vigorously with your hands. It’s best to work with your fists, turning it slightly every now and then. Grease a large bowl with a little olive oil, cover the dough, and let it rise at room temperature for about three hours. This dough will serve two baking sheets. Halve each one and roll out thinly, leaving the edges a little thicker. Heat 2 tablespoons of olive oil in a large pan and sauté the onions and sugar until translucent. Set the onions aside. Place the dough on the baking sheets and drizzle with olive oil. Sprinkle with salt and Parmesan cheese. Spread the mozzarella on top, then top with the onions. Arrange the ham on top. Bake in the upper half of the oven at 200°C for 15-17 minutes, until the edges are golden brown. Serve hot. If you only want to make one baking sheet, you can freeze the remaining dough. To do this, simply roll out the dough on parchment paper, roll it up, and place it in a freezer bag.