Grilled Pizzetta with Caramelized Onions, Prosciutto and Mushrooms

Makes 2- 12 inch pizza, Serves 4-6

Dough:
1 1/4 cups lukewarm water
1/2 tablespoon dry active yeast
1 teaspoon sugar
1 teaspoon salt
3 1/2 cups all purpose flour
6 teaspoons olive oil
Semolina flour or fine cornmeal for sprinkling

To make dough:
Pour warm water into a bowl and sprinkle the yeast and sugar onto it. Set aside for approximately 10 minutes or until the mixture is foamy. In a food processor, combine the salt, the flour and 3 teaspoons of the olive oil until the dough comes away from the sides of the bowl and forms a ball. (Because flours react differently, the dough may require either a little more flour or more water to get to this state.)

Coat the inside of a large bowl with olive oil. Place the dough in the bowl, roll it in the oil. Cover bowl with damp towel or plastic wrap. Place the dough in a warm area and allow it to double in size (about 1- 1 1/2 hours). Remove dough and gently fold four times. Return to bowl and cover for another 30 minutes.

Make the Onion Marmalade.

Onion Marmalade:
1/4 cup olive oil
1 1/2 pounds yellow onions, sliced into wedges 1/4 inch thick
3/4 cup white balsamic vinegar
2 tablespoons sherry vinegar
1 teaspoon sugar
2 teaspoons fresh thyme leaves
fresh ground white pepper

In large skillet, heat the olive oil over medium heat and sauté the onions until translucent (approx. 5-6 minutes). Add the vinegars and a pinch of white pepper. Lower heat, add the sugar and cook until the liquid is almost completely reduced and the onions have ‘melted' into a jam (this will take 20-25 minutes). Remove from heat. Stir in the fresh thyme leaves. Reserve in bowl.

Preheat grill to 500 degrees.

Toppings prepped ahead:

• olive oil for brushing
• coarse sea salt
• 1 pound mushrooms, sliced and sauteed
• 12 oz. sliced prosciutto and shredded
• 6 oz Asiago cheese, cut into shavings

Divide the dough into 6 and roll out each piece on a lightly floured surface to 1/4- 1/2 inch thickness. Sprinkle a pizza peel with semolina flour and set the flattened dough on it. Brush with olive oil.

Grill oiled side down until well marked (about 5-7 minutes). Turn over, brush with olive oil , lightly salt and grill until well marked.

Remove from grill, place on cutting board and top with mushrooms, prosciutto and a few shavings of Asiago cheese.

Cut into wedges and serve immediately.

Mary Karlin © 2007

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