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Loaded with delicious ingredients, this Caramelized Onion Ham Pepper Pizza won’t disappoint you.
Caramelized Onion Ham Pepper Pizza
Hello, my friends. I hope you’re doing fine. So am I. Thank you for asking.
I am a little too busy today, so I am not going to bother you with my boring stories. Instead, let’s enjoy this Caramelized Onion Ham Pepper Pizza.
Wait. Haven’t you noticed? Anything particularly bizarre? It’s the pizza. Not a naan bread pizza. Not a flatbread pizza. Pizza. If you know me for a while, you probably noticed that I’ve been on a naan pizza kick lately. Otherwise, can you explain how did I end up having 8 (Eight!) ideas for naan bread pizza over the last 6 months? (Not to mention the pizza I didn’t share here.)
Also, last year I did not make any regular pizza. Do you see what am I saying?
So a couple of weeks ago I decided to grab some flour and yeast and make this scrumptious Caramelized Onion Ham Pepper Pizza. As always, I used my favorite pizza dough recipe, but this time I combined bread flour and semolina. I don’t always have semolina in the kitchen, but I think it makes a crust only better.
As for toppings, you can choose whatever you like. This time I opted for sweet and tender caramelized onions, sweet peppers, ham, and cheese. Simple yet elegant and delicious.
That’s all you need to know about this pizza (Cause while the theory is good, there’s nothing more important than practice. So please go in the kitchen and make a pizza).
P.S. Please don’t get it wrong. More naan pizza ideas are coming.
Caramelized Onion Ham Pepper Pizza
*This dough yields in 2 large (3 medium) pizzas while the topping would be enough for one. You need to increase the amount of this toppings or make a different one.
- 1 and 1/4 cup white bread flour + extra for dusting
- 1 cup fine semolina (If you don't have semolina, take bread flour)
- 1 tsp instant yeast
- 1,5 tsp salt
- a little pinch of sugar (optional)
- 3/4 lukewarm water
- 1 tbsp olive oil + extra for kneading
- 2 medium onions, sliced (1 and 1/4 cup sliced)
- 2 tbsp butter
- 2 tbsp balsamic vinegar
- 1/2 tsp honey
- 1/2 fresh rosemary, chopped
- salt and pepper, to tatse
- pinch of garlic powder
- pinch of smoked paprika
- 1/4 - 1/3 cup tomato/pizza sauce
- 1/3 cub ham, cubed
- 1/2 medium sweet pepper, sliced (take different colors)
- 1/2 cup grated mozzarella and cheddar, each
- fresh basil, to garnish
- Sift the flour and semolina into a large bowl and add the salt, yeast, and sugar (if using).
- Mix the water and oil together and pour over the dry ingredients. Gradually combine all the ingredients to make a sticky dough.
- Flour the surface and knead the dough for about 7-10 minutes until it's smooth and elastic.
- Cover the dough with lightly oiled plastic and let rise for about an hour or until it has doubled in size.
- In a meanwhile, melt the butter in a pan and cook the onions over low medium heat, about 15 minutes. Then add the balsamic, honey, rosemary, salt, pepper, garlic powder, and paprika. Try and adjust the flavors (sweetness, saltiness). Set aside and let a bit cool.
- Divide the dough into two or three balls (*see notes). Flatten each ball and roll them out, using a rolling pin, on the dusted surface.
- Preheat the oven to 425 degrees F (220 degrees C), Place one pizza crust on a baking sheet and spread the tomato sauce. Scatter over the onions, ham, and peppers. Sprinkle with mozzarella and cheddar.
- Bake in the preheated oven for 12-16 minutes (depending on thickness of the crust) or until the cheese has melted and started to golden and the crusts are crisp underneath.
- Remove from the oven and let cool a little.