Pizza with Caramelized Onions and Ham
Meltingly tender caramelized onions add a subtle sweetness that pairs well with salty ham on this unusual sauceless pizza. If you’re not using a Breville pizza maker, as described here, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 2 Tbs. extra-virgin olive oil
- 2 yellow onions, halved and cut into slices 1/4 inch (6 mm) thick
- 1/3 cup (3 fl. oz./80 ml) water
- Kosher salt and freshly ground pepper, to taste
- 1 batch Thin Crust Pizza Dough
- 2 cups (8 oz./250 g) grated Gruyère cheese
- 5 oz. (155 g) ham, diced
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
In a large nonstick sauté pan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until caramelized, about 35 minutes, adding the water halfway through the cooking time. Season with salt and pepper. Transfer the onions to a bowl.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Top with half each of the cheese, caramelized onions and ham.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.