Italian Crust Prosciutto and Olive Pizza

For the Crust:

Sprinkle yeast over warm water. Let stand for 5 minutes.

In the bowl of a standing mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour. Pour in yeast mixture and mix until the dough comes together in a sticky ball.

Coat a separate mixing bowl lightly with olive oil. Form the dough into a smooth ball, place the dough in the bowl and toss to coat dough in olive oil. Cover the bowl tightly with plastic wrap and set aside to rise for at least 1 to 2 hours.

Preheat oven to 230°C | 450F | gas 8. Lightly oil a baking sheet or pizza pan.

Knead the dough for several minutes and reshape into a ball. Roll out the dough with a rolling pin or stretch it out, until very thin. Carefully transfer the dough to the prepared baking sheet or pizza pan. Drizzle a little olive oil over the dough and spread it to the edges. Season the crust lightly with salt.

For the Pizza Toppings:

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and stir until the onions are nicely browned and tender. Set aside.

Sprinkle the prepared dough with Parmesan cheese. Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Arrange slices of prosciutto and olives over the onions. Sprinkle with chopped rosemary and season to taste with salt and pepper.