Cornmeal Pizza with Vidalia Marmalade, Ham & Cheese
Submitted by dawnie
Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.
YIELD
1 pizzaPREP
20 minCOOK
60 minREADY
3 hrsThis pizza is a project, but every component earns its spot. The dough combines all-purpose flour, whole wheat flour, and cornmeal for a crust with rustic grit and nutty depth you won’t get from white flour alone. Two rises build the flavor and structure.
The star is the Vidalia onion marmalade. Four cups of thinly sliced sweet onions cook low and slow for 30 to 40 minutes until they collapse into a deep golden jam. A splash of cider vinegar at the end keeps it from being cloying. This is not a quick step, but it’s what separates this pizza from everything else.
Dry-cured ham, sliced Roma tomatoes, and shredded Fontina go on after the crust gets a pre-bake on a screaming hot baking sheet. That pre-bake is key for a crispy bottom instead of a soggy center.
Chef Tips
- Preheat the baking sheet in the oven for at least 5 minutes. A cold sheet means a pale, doughy bottom.
- Stir the onions frequently during caramelization. Walk away too long and they go from golden to burnt.
- Brush the rolled dough with olive oil before and after pre-baking. It adds flavor and creates a moisture barrier under the toppings.
- Season with generous black pepper after baking. The Fontina and ham are rich, and the pepper cuts through.
Variations
- Swap Fontina for Gruyere or smoked mozzarella for a different melt profile.
- Add a handful of fresh arugula after baking for a peppery, bright contrast.
- Use prosciutto instead of dry-cured ham for a thinner, more delicate meat layer.
Ingredients
Directions
To make the dough - In a medium bowl combine the yeast with the water and sugar.
Stir gently to mix then let stand for five minutes or until bubbly.
Add one cup of the all purpose flour and the salt.
Mix thoroughly.
Add the whole wheat flour and the cornmeal and mix thoroughly.
Sprinkle the remaining all purpose flour on a clean work surface.
Remove the dough from the bowl and knead in flour as necessary, a little at a time to make a workable dough.
Knead five to ten minutes, or until dough is smooth and elastic.
Place in an oiled bowl, cover and let rise in a warm place for 45 minutes or until doubled in bulk.
Punch down, shape into a ball, cover, and let rise again until doubled, about 45 minutes to an hour.
To make the marmalade - In a heavy saucepan, beat the oil over medium heat.
Add onions, and sprinkle with sugar. Cover and cook over medium low heat stirring frequently, 30 to 40 minutes or until deep golden brown.
Remove from heat; stir in vinegar.
Preheat oven to 475 F.
Heat a heavy baking sheet, unglazed pizza dish or bread tiles in the oven for five minutes.
Divide dough into four equal pieces.
On a lightly floured cutting board, roll each piece of dough into a seven inch circle about ¼ inch thick.
Let rest 5 to 10 minutes, brush dough lightly with olive oil and slide onto the hot baking sheet.
Bake 10 to 15 minutes or until light golden brown and crusty.
While still warm, brush lightly again with olive oil.
Top with ham, tomato slices, then the Vidalia marmalade.
Sprinkle with shredded cheese.
Return to oven and bake 5 to 8 minutes or until hot and bubbly.
Season generously with black pepper and serve.
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