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Fontina, Prosciutto And Caramelized Onion Pizzas

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sides nut free labor day lunch

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Ingredients

1 envelope active dry yeast

1 cup warm water

Pinch of sugar

1 teaspoon extra-virgin olive oil

1 teaspoon chopped thyme

1 teaspoon salt

About 2 1/3 cups all-purpose flour

3 tablespoons extra-virgin olive oil

2 pounds white onions

Salt and freshly ground pepper

3/4 pound Italian fontina cheese, sliced

8 thin slices of prosciutto

2 tablespoons grapeseed oil

1 tablespoon white truffle oil

2 tablespoons sherry vinegar

1 apple—peeled, cored and cut into matchsticks

4 ounces arugula (6 cups)

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