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1
Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan.
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2
Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
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3
Stir occasionally until onions begin to become soft and start giving up their juices.
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4
Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if theyre drying out.
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5
The onions are done when they are so tender it seems theyre melting.
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6
They should be moist, but not sitting in pools of liquid.
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7
Remove from the heat.
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8
Preheat oven (and baking stone, if available) to 500F.
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9
Make 2 small rounds or 1 bigger one with the dough.
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10
Place leftover dough in the fridge.
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11
I make it directly on silpat.
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12
Sprinkle caraway seeds about 1/2 inch around the edge.
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13
Maybe a little coarse salt, too.
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14
Divide the caramelized onions evenly between the two crusts, spreading near the edges.
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15
Fold the ham slices gently onto the crust, covering most of the onions.
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16
Arrange the Swiss cheese slices evenly over the top.
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17
If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
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18
Bake for 6-9 minutes, depending on how crispy you prefer your crust.
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19
Six minutes will give you a softer, lighter colored crust.
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20
Let cool 5 minutes before slicing.
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21
If desired, serve with the dijon mayonnaise for dipping.
