Prep Time
20 Mins
Cook Time
14 Mins
Yield
4 Servings

The ever-reliable onion adds spunk and crunch to a virtually limitless range of dishes. But did you know that these familiar vegetables come in two categories? Fall-winter "storage" onions have several layers of thick skin, less liquid and will keep longer. Spring-summer "fresh" onions have a limited shelf life and a sweeter, more delicate taste. Choose onions that are heavy for their size but don't have a strong scent.

How to Make It

Step 1

Prepare grill. Place dough on work surface, knead in 1 Tbsp. olive oil and shape into 2 balls. Cover with a towel and let rest for 10 minutes.

Step 2

Slice onion halves into thin wedge fans. Brush top and bottom lightly with oil. Grill onion, turning once, until charred and just tender, about 3 minutes. Transfer to a plate and reserve.

Step 3

Roll out and stretch 1 dough ball to 1/4 inch thick. Place on a greased baking sheet and brush top of dough lightly with oil. Place on grill oil-side down. Brush dough with oil, cover and cook until bottom is crisp, about 4 minutes; flip, cover and cook until crisp on both sides and cooked through, about 4 minutes.

Step 4

Transfer pizza to a board. Stir together crème fraîche and salt and spread half on grilled dough. Repeat with remaining dough and crème fraîche mixture. Top with onion, prosciutto and basil. Cut each pizza into 4 slices and serve.

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