Ham and Caramelized Onion Pizza

Name: Ham and Caramelized Onion Pizza
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 ⁄ 2 cup olive oil, divided, plus more for drizzling; 1 medium yellow onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 1 lb. homemade or store-bought pizza dough; Fine semolina, for dusting; 2 1 ⁄ 4 cups shredded mozzarella; 3 oz. thinly sliced honey-baked ham, cut into 2" pieces; 2 tbsp. rosemary leaves; 3 tbsp. heavy cream; 1 ⁄ 2 cup shaved parmesan

Serves
serves 8

INGALLS PHOTOGRAPHY

By SAVEUR Editors

Published on December 5, 2014

In Auckland, New Zealand, Toto Pizza delivers Italian-style pies by the meter to hungry office workers. Delectable toppings include this combination of caramelized onions, sweet ham, mozzarella, and fragrant rosemary. This recipe first appeared in our May 2014 issue with the story Desk Lunch: Global Takeout.

Ingredients

¹⁄₂ cup olive oil, divided, plus more for drizzling
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 lb. homemade or store-bought pizza dough
Fine semolina, for dusting
2 ¹⁄₄ cups shredded mozzarella
3 oz. thinly sliced honey-baked ham, cut into 2" pieces
2 tbsp. rosemary leaves
3 tbsp. heavy cream
¹⁄₂ cup shaved parmesan

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Instructions

Step 1

To a large skillet over medium-low heat, add half of the oil. When the oil is hot, add the onion, salt, and pepper and cook, stirring occasionally, until caramelized, about 45 minutes. Remove from the heat and set aside until cooled to room temperature.

Step 2

Place a pizza stone under a hot broiler and preheat for 30 minutes. Dust the dough liberally with semolina. Using your fingertips, press the dough into an 8- by 2½-inch rectangle, about ¼-inch thick. Dust a pizza peel liberally with semolina, then transfer the dough onto it. Drizzle the remaining 2 tablespoons of oil over the dough and sprinkle with half of the mozzarella. Top with the reserved caramelized onions, the ham, and rosemary, then drizzle with cream. Sprinkle the remaining mozzarella and the parmesan over top, then drizzle lightly with oil. Gently slide the pizza onto preheated stone. Broil until the cheese melts and the crust is puffed and charred in spots, 3–4 minutes. Cut into strips and serve hot.

To a large skillet over medium-low heat, add half of the oil. When the oil is hot, add the onion, salt, and pepper and cook, stirring occasionally, until caramelized, about 45 minutes. Remove from the heat and set aside until cooled to room temperature.
Place a pizza stone under a hot broiler and preheat for 30 minutes. Dust the dough liberally with semolina. Using your fingertips, press the dough into an 8- by 2½-inch rectangle, about ¼-inch thick. Dust a pizza peel liberally with semolina, then transfer the dough onto it. Drizzle the remaining 2 tablespoons of oil over the dough and sprinkle with half of the mozzarella. Top with the reserved caramelized onions, the ham, and rosemary, then drizzle with cream. Sprinkle the remaining mozzarella and the parmesan over top, then drizzle lightly with oil. Gently slide the pizza onto preheated stone. Broil until the cheese melts and the crust is puffed and charred in spots, 3–4 minutes. Cut into strips and serve hot.