Ingredients

for the caramelized onions:

• extra-virgin olive oil
• 1 white or yellow onion, thinly sliced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• pinch of dried thyme
• balsamic vinegar

for the pizza:

• 1 ball pizza dough, store-bought or homemade (enough for a 10-inch pizza)
• extra-virgin olive oil
• 1/2 cup fresh mozzarella, torn, sliced or shredded
• 2 - 3 cups fresh arugula
• 4 ounces prosciutto, sliced thinly
• zest and juice of 1 lemon
• flaky salt
• parmigiano-reggiano

Instructions

1. First, remove your pizza dough from the fridge. You want it to set out at room temperature for at least an hour (longer is fine too.)
2. Make the caramelized onions: In a large sauté pan, drizzle a little olive oil, then add onion, salt, sugar, thyme, and a splash of balsamic vinegar. Cook over low heat for 1 hour, stirring occasionally. If the liquid evaporates, add a splash of water as needed. You'll know the onions are finished when they're sweet, golden brown, and jammy. Set aside to cool. (Onions can be made up to a week in advance and kept in an airtight container in the fridge.)
3. Preheat a two-level grill by turning up one side to the highest heat possible, and turning the other side to low heat.
4. Sprinkle your pizza peel with flour, then place your ball of pizza dough on top and sprinkle with flour to prevent sticking. Use your hands to stretch into a thin circle -- watch me do it here.
5. When you're ready to grill, use an olive oil-soaked paper towel to oil the grill grates. Slide the pizza directly onto the grill grates, then immediately shut the lid to the grill. Within a minute or so the dough will puff & bubble, the underside will stiffen and grill marks will appear.
6. Using tongs or spatula, check to see that it's not burning. When there are grill marks, flip the crust over, onto cooler part of grill and spread a thin layer of caramelized onions over the surface, then top with mozzarella. Immediately close the hood, and cook for another couple of minutes until cheese melts. Move pizza to cutting board.
7. Top with arugula, prosciutto, zest and juice of lemon, flaky salt, and a final drizzle of olive oil. Eat!