Pizza dough:
Mix ingredients until you can knead, knead, put 1 tablespoon olive oil in bowl and coat dough by pressing it into oil and turning, cover and let rise. Makes two very thin low salt pizza doughs.
Pizza:
Caramelize onion in a little olive oil over medium heat or microwave for 2 minutes. Roll out dough to a thin 12-inch diameter and spread on a pizza screen. Add thin layer of sauce. Break up provolone into small pieces and spread evenly over sauce. Evenly spread feta onto sauce not covered. Evenly spread asiago onto sauce, filling up available space. Add layer of prosciutto pieces. Add layer of onion (shallot) mixture. Bake for total of 12 minutes at 410°F. After 5 minutes use a spatula to remove pizza from screen and slide it onto oven rack only. Continue to bake for 5 minutes. Move pizza to bottom rack for last 2 minutes, taking care not to burn as ovens will vary.
Topping:
While pizza is baking, mix together cut tomatoes, parmigiano reggiano cheese, cilantro, olive oil and vinegar, a dash of salt and pepper. When pizza is removed from oven spread topping over the pizza, cut and serve.
Slice and serve with a glass of your favorite Cavit Pinot Grigio, Teroldego, or Merlot!
