Pizza Dough:
1/4 ounce dried yeast
1 tablespoon sugar
1 cup lukewarm water
1 1/2 cups whole wheat flour
1 1/2 cups strong white flour
1 teaspoon salt
1 tablespoon olive oil

Topping:
2 tablespoons olive oil
9 ounces onions, sliced into rings
2 garlic cloves, crushed
1 red bell pepper, diced
3 1/2ounces prosciutto, cut into strips
3 1/2 ounces mozzarella cheese, sliced
2 tablespoons rosemary, stalks removed and roughly chopped

Procedures :
Place the yeast and sugar in a bowl and mix with 4 tablespoons of water. Set the yeast mixture aside in a warm place for 15 minutes, or until frothy. Mix the flour with the salt and make a well in the center. Add the oil, the yeast mixture, and the remaining water. Using a wooden spoon, mix to form a dough. Turn the dough out onto a floured surface and knead for 4-5 minutes, or until smooth. Return the dough to the bowl, cover with an oiled sheet of plastic wrap, and set aside to rise for 30 minutes, or until doubled in size. Remove the dough from the bowl. Knead the dough for 2 minutes. Using a rolling pin, roll out the dough to form a square shape, then place it on a greased cookie sheet, pushing out the edges until even. The dough should be no more than 1/4-inch thick because it will rise during cooking. To make the topping, heat the oil in a skillet. Add the sliced onions and garlic and saute for 3 minutes. Add the diced bell pepper and saute for a further 2 minutes. Cover the skillet and cook the vegetables over a low feat for 10 minutes, stirring occasionally, until the onions are slightly caramelized. Cool slightly. Spread the topping evenly over the pizza base. Place strips of prosciutto, mozzarella, and rosemary over the top. Bake in a preheated oven at 400 F for 20-25 minutes. Serve hot.
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Category : Pasta