This year I made a New Year’s resolution that I’m positive I can keep: to eat more pizza. I don’t mean your average $1 gooey cheese slice. I’m talking about the best of the best: crispy crust, bubbly cheese, fresh toppings, baked in a wood, brick or charcoal oven.
I kicked off my resolution with a field trip to famed Brooklyn pizza joint Di Fara. Di Fara is known for its hours-long line of patrons patiently waiting for their pies, each handmade lovingly by restaurant owner Dom DeMarco. Their reward? A steaming pizza pie topped with a drizzle of olive oil and freshly cut basil leaves that add brightness to each bite.
Inspired to try my own pizzaiola skills, I brought Dom’s philosophy to my kitchen. A homemade pizza is extremely gratifying, and plain old fun. This sauceless pizza combines the sweetness of caramelized onions and the saltiness of prosciutto, all topped with refreshing chopped basil. A good crust can be a challenge, but the recipe below is pretty straightforward as long as you make sure to pull the crust thin. It’s a delicious way to kick off a new year of successful resolutions – and lots of pizza.
1 teaspoon active dry yeast
11/2 cup warm water
4 cups all-purpose flour
1 teaspoon salt
1/3 cup olive oil
1/2 large red onion, thinly sliced
2 teaspoons brown sugar
Parmesan cheese, grated
10 ounces fresh buffalo mozzarella, thinly sliced
6 -8 thin slices of prosciutto
4 fresh basil leaves
- Sprinkle yeast over the warm water. Let stand for a few minutes. In a standing mixer, combine the flour and salt. Drizzle in olive oil with the mixer on low speed, until combined with flour. Pour in the yeast and water and mix until combined and dough is sticky. Coat a mixing bowl with olive oil and form the dough into a ball. Toss the dough in olive oil, then cover the bowl tightly with plastic wrap. Refrigerate for 1-4 days.
- Heat 2 tablespoons of olive oil in a large skillet. Add the onions and brown sugar and toss for several minutes until the onions are brown and cooked. Set aside.
- When you are ready to make the pizza, divide the dough in half. Freeze one half for future use. Roll or stretch the dough into a thin rectangle and lay on an olive oil-coated baking sheet. Drizzle on olive oil, then sprinkle on a little bit of salt and parmesan.
- Lay the slices of mozzarella evenly over the top of the crust. Arrange the caramelized onions on top of the mozzarella, then top with slices of prosciutto and sprinkle with parmesan cheese. Bake for 15-20 minutes in a 500Â° oven until the crust is golden brown and the cheese bubbles.
- Remove pizza from the oven. Drizzle with olive oil and top with freshly cut basil leaves.
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Photos: Emma Haberman
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