March 17th, 2016
FOR THE PIZZA DOUGH, in a large bowl, combine flour, yeast and salt. Add oil and water and knead lightly to combine ingredients. Turn dough out onto a floured surface and knead by hand for 3–5 minutes, until the dough is smooth and no longer sticky. You may need to add more flour as you are kneading. Coat a large bowl with nonstick cooking spray. Place dough in the bowl, cover with a dish towel and let rise for 30 minutes.
PREHEAT OVEN to 450°F and preheat a pizza stone for at least 30 minutes before baking pizzas.
TO PREPARE THE CARAMELIZED ONIONS, heat olive oil and butter in a large skillet over medium heat. Stir in onions, sugar and salt. Sauté 20 minutes, until onions are a deep golden color. Stir in balsamic vinegar and cook for 1 minute more. Set aside.
TO ASSEMBLE PIZZAS, divide the dough in half and roll each half into a 10-inch round on a lightly floured surface. Spread caramelized onions on the base of both pizzas. Sprinkle with white cheddar cheese. In a medium bowl, toss arugula, tomatoes, olive oil and salt. Place arugula mixture on top of the white cheddar and evenly sprinkle grated Gruyère over both pizzas. Drizzle a few drops of olive oil over the pizzas and sprinkle with salt. Transfer pizza to the preheated stone and bake until crust is golden, about 12–15 minutes.
Buy a prepared crust and top it as above.