1. Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan. Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter. 2. Stir occasionally until onions begin to become soft and start giving up their juices. Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if they’re drying out. 3. The onions are done when they are so tender it seems they’re melting. They should be moist, but not sitting in pools of liquid. 4. Remove from the heat. 5. Preheat oven (and baking stone, if available) to 500°F. 6. Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat. 7. Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too. 8. Divide the caramelized onions evenly between the two crusts, spreading near the edges. 9. Fold the ham slices gently onto the crust, covering most of the onions. 10. Arrange the Swiss cheese slices evenly over the top. 11. If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone. 12. Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust. 13. Let cool 5 minutes before slicing. 14. If desired, serve with the dijon mayonnaise for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
