marilyn’s pizza

  • 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 in the oven.)

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!