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.
1 pound packaged frozen pizza dough, thawed
1/3 cup olive oil
1 large sweet onion (14 oz.), such as Vidalia or Walla Walla, trimmed and halved, with roots intact
1/2 cup crème fraîche
1/8 teaspoon salt
2 ounces paper-thin sliced prosciutto, preferably imported, torn into 1 in. strips
1/4 cup small fresh basil leaves
Freshly ground pepper
How to Make It
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.
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.
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.
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.