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1
In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes.
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2
Add the olive oil, thyme and salt.
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3
Add 2 cups of the flour and stir until a very soft, wet dough forms.
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4
Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky.
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5
Shape into a ball and put in a large, oiled bowl.
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6
Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
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7
Preheat the oven to 450.
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8
Oil 2 large baking sheets.
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9
Heat the olive oil in a large skillet.
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10
Add the onions and stir to coat with the oil.
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11
Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes.
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12
Uncover and cook the onions over high heat until golden brown, about 8 minutes longer.
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13
If the onions dry out, add a few tablespoons of water.
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14
Season the onions with salt and pepper, transfer to a plate and let cool slightly.
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15
Punch down the dough and turn it out onto a lightly floured work surface.
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16
Divide the dough into 8 equal pieces.
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17
Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets.
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18
Top the dough with the Fontina, sauteed onions and prosciutto.
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19
Bake for 25 minutes, or until golden and crisp.
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20
In a large bowl, whisk the grapeseed oil, truffle oil and vinegar; season with salt and pepper.
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21
Add the apple and arugula and toss.
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22
Top the hot pizzas with the salad and serve immediately.
