marilyn's pizza

The mastermind behind the recipe… Marilyn Fields herself! Always celebrating life with her famous whiskey sours. :)

The mastermind behind the recipe… Marilyn Fields herself! Always celebrating life with her famous whiskey sours. :)

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 all of our favorites: 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 pre-bake 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




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 for a few hours until ready to use. (I find the dough sets up the best when you let it sit for a while.)

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.

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.

Prosciutto & 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!