Preheat oven to 400°F. Heat pizza stone 30 minutes prior to use.
Place all ingredients for dough in bread machine in order listed on the dough cycle.
While dough is processing, heat 1 tablespoon olive oil over medium heat. Add onions and sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender, stirring frequently, about 20 minutes longer. Add ham, cook for 3 minutes. Place onions and ham in a bowl then set aside. Mix mayonnaise and garlic to make Aoli sauce, then set aside.
When dough cycle is finished, remove from machine, cover with a clean cloth and let rest for 10 minutes. Divide dough in half. Roll out each half on lightly floured surface to 12 x 8 inch rectangle. Transfer to pizza stone. Bake for 10 minutes or until lightly browned. Set aside. Bake next crust and remove from oven.
Brush a tablespoon of mayonnaise mixture (Aoli) over each crust. Sprinkle onions and ham over each pizza. Sprinkle cheese strips over each pizza. Season with sea salt and freshly ground pepper. Drizzle 1/2 tablespoon olive oil all over each pizza. Bake on pizza stone for approximately 10 to 12 minutes, until toppings are bubbling. Remove pizzas from oven and garnish with freshly chopped parsley.
Slice and serve with a glass of your favorite Cavit Chardonnay!
