Photo & Recipe: Alexis Johnson

Photo & Recipe: Alexis Johnson

Serving size- makes 1/ 10-12in thin pizza


1/2 cup Luke warm water
1/2 tsp active dry yeast
1/2 tsp honey
1 1/2 cups all purpose flour
1/2 tsp salt


1/2 sweet onion roughly chopped
2 tablespoons butter
6 cloves garlic roughly chopped
1/2 cup chopped Castel-Vetrano Olives
3 pieces La Quercia Prosciutto Americano
1 cup Evergreen Lane Mattone roughly chopped
2 tbl olive oil
1 tbl Pecorino Romano


  1. Pre-heat oven to 500 degrees
  2. Dissolve honey and yeast in water. Let sit for 10 minutes.
  3. While waiting, caramelize onions in a hot cast iron skillet with butter. Let them get fragrant and darken up and then add garlic. Reduce heat and let simmer.
  4. Add flour and salt to water mixture. Mix together with spoon first, then knead until dough doesn't stick to your hands. Gradually add a pinch flour until right consistency. Let sit for 5 minutes.
  5. Gradually stretch out dough from center outward until nice thin and about 10-12 in.
  6. Drizzle olive oil onto the dough first, then the caramelized onions and garlic.
  7. Then add chunks of Mattone, don't be shy! On top of the cheese sprinkle pieces of olives and torn pieces of prosciutto.
  9. Use pizza stone, grill, or sheet pan. Bake for 10-15 min at 500 degrees.
  10. Top with sprinkles of Pecorino Romano and dig in!!!