Is there a human being out there who doesn’t love pizza? The answer is NO, my friends. Put a pizza box in front of me and I will most likely be finishing half the pie. There’s a restaurant in Cincinnati called Dewey’s and EVERYTIME my family and I go, we always build our own pizza, on top of getting 1 or 2 of their specialty pies as well. Can anyone EVER just have ONE slice?!? (No, and that is why we get 3 pizzas for 3 people :) ) It was my mom, Marilyn’s, original idea to build our own, and the ingredients we put on it are next to gourmet: fontina cheese, prosciutto, caramelized red onions, pine nuts, ricotta, basil… I switch up the dough recipe with a healthier version made with Greek Yogurt and self-rising flour just to feel a littttle bit better about the amount of slices I’m eating. :) I like my dough crispy so I always prebake it in the oven for a few minutes. I also love making these in individual form. A whole mini pizza just for myself?! Yes please.
So I present to you, Marilyn’s Pizza. Make it, eat it, love it, repeat. Enjoy friends!
- Serves 3
- Makes 3 individual pizzas or 1 large pizza
- 1 cup self-rising flour
- 1 cup nonfat Greek Yogurt
- ¾ cup finely shredded mozzarella cheese
- 2 cups red onions, thinly sliced
- 1 teaspoon garlic, minced
- 1 T EVOO
- 1 T unsalted butter
- 3 oz prosciutto
- ½ cup whole milk ricotta cheese
- 2 T pine nuts
- 2 T parmesan cheese
- ¼ cup basil leaves, torn
- salt and pepper, to taste
For the dough:
In a mixing bowl, add self-rising flour and greek yogurt. Mix until combined and turn out on a floured surface. Knead for a few minutes until the dough comes together. Refrigerate until ready to use.
Preheat oven to 375 degrees. Divide pizza dough into 3 equal portions and shape into a 8 inch rounds. Place on greased baking sheet and bake for 8 minutes.
For the caramelized red onions:
Melt the butter and EVOO in a large skillet over medium heat. Add the sliced red onions, salt and pepper, and cook until deep golden brown, stirring frequently, 20-30 minutes.
For the prosciutto and pine nuts:
Meanwhile, bump oven up to 400 degrees and place prosciutto on parchment lined sheet tray. Bake for 8-10 minutes, until almost crispy. (This will finish getting crispy when we bake off the pizzas.)
Toast the pine nuts in a dry frying pan over medium heat. Be sure to watch them!
Brush each individual pizza with a little bit of EVOO, and a hint of minced garlic. Divide the mozzarella evenly, and top with red onions, torn prosciutto, pine nuts and big dollops of ricotta cheese. Sprinkle with a little bit of parm on top, just for good measure. :)
Bake at 375 for 15-18 minutes. Turn the oven to broil for the last 2 minutes and watch that top get nice and golden.
Top with freshly torn basil leaves. Pour up a glass of Cab and ENJOY!