4 large shallots, sliced thin and separated into rings (about 1 cup)
2 Tbsp fresh thyme, or 2 tsp dried
6-8 oz ham, thinly sliced (about 1/2 cup)
1 cup gruyere cheese, grated (about 4 oz)
sea salt, to taste
black pepper, to taste
shortening, for pans
Prepare pizza dough according to directions on package, through step of placing half of dough on greased pans. Preheat oven to 425° F.
Coat hands with cornstarch, and use more as needed if dough sticks to hands. Gently press each piece of dough out until it is a uniform ¼ - ½ inch thick, or about an 11 x 17 inch rectangle.
Cover each piece of dough with plastic wrap and let rise in a warm place 20 minutes. Meanwhile, prepare toppings. Mix sliced shallots and thyme leaves with 2 Tbsp olive oil to prevent burning in oven.
Bake risen crusts 10 minutes. Remove from oven, and top evenly with shallot-thyme-oil mixture, chopped ham, and grated cheese. Bake again 12-15 minutes, or until edges are lightly browned and crisp and cheese is melted and browned. Season with salt and pepper to taste; serve hot.
Notes: Keeps 2-3 days tightly covered in refrigerator. For a slightly different taste, feel free to substitute a mixture of chopped red onion and minced garlic for shallots, and to substitute Swiss cheese for gruyere.