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!