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Fontina, Prosciutto and Caramelized Onion Pizzas

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Fontina, Prosciutto and Caramelized Onion Pizzas

  • staff favorite STAFF FAVORITE

For their delectably crusty and chewy pizzas, contestants Betty Fraser and Cliff Crooks adapted a bread recipe from star chef Jamie Oliver—a recipe Fraser had memorized—then covered it with slices of nutty Fontina cheese, prosciutto and sautéed onions.

ingredients

DOUGH

  • 1 envelope active dry yeast
  • 1 cup warm water
  • Pinch of sugar
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon salt
  • About 2 1/3 cups all-purpose flour

TOPPINGS

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds white onions
  • Salt and freshly ground pepper
  • 3/4 pound Italian Fontina cheese, sliced
  • 8 thin slices of prosciutto
  • 2 tablespoons grapeseed oil
  • 1 tablespoon white truffle oil
  • 2 tablespoons sherry vinegar
  • 1 apple—peeled, cored and cut into matchsticks
  • 4 ounces arugula (6 cups)
directions
  1. MAKE THE DOUGH: In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
  2. MAKE THE TOPPINGS: Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
  3. Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
  4. In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
Recipe by Cliff Crooks and Betty Fraser
From Behind the Scenes at Top Chef
This recipe originally appeared in December, 2006.