Sauce:
Add cream to heavy stock pan and simmer heavy cream with finely chopped garlic. Pour 1 cup wine in separate sauce pan and reduce to half, then pour into cream mixture, simmering until it is reduced by half and thickened. Cool cream mixture.
Thinly slice onions and add to hot, oiled sauté pan. Caramelize with sugar until golden. Add vinegar until all absorbed. Finely julienne (cut into long, thin strips) ham. Spread out dough onto cornmeal coated pizza peel. Using about 2-3 ladles of the cream sauce, spread out evenly over dough.
Top with ham, caramelized onions and mozzarella. Bake on hot pizza stone at 450°F for 15- 20 minutes or until puffy and bubbly. Top with chopped parsley. Let pizza rest a few minutes to give cream time to set.
Slice and serve with a glass of your favorite Cavit Chardonnay!
