Preparation:
For the Dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
For the Topping: Coat a medium skillet with cooking spray; place over medium high heat until hot. Add onion and vinegar; cook until deep golden brown (20 minutes), stirring frequently. Remove from heat.
Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread half of the caramelized onions over the surface of each of the doughs. Distribute half of the jarlsberg cheese over the caramelized onions. Repeat with other pizza. Distribute half of the ham pieces over the jarlsberg. Repeat with other pizza. Add half the blue cheese over the ham. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and serve. |
