Step 1

Warm the bowl of a stand mixer with hot water.

Step 2

In the bowl stir together yeast and warm water and leave to dissolve.

Step 3

When this mixture has become frothy,(about 3 minutes) add the remaining ingredients and using the dough hook, turn the mixer to medium-low (speed 2 on mine)

Step 4

Knead at this speed for about 5 minutes, adding more flour if necessary, until dough clings to hook and cleans the sides of the bowl.

Step 5

Remove from bowl and on a lightly floured countertop, shape into a rectangle.

Step 6

Fold the dough into quarter turns, flattening again and repeating.

Step 7

Shape the dough into a ball and put into a greased bowl, turning to grease the top. Cover with plastic wrap and put in a warm place to rise until doubled in size, about 45 minutes.

Step 8

While the dough is rising, caramelize the onions by cooking on a skillet over medium-low heat in 1 tbsp of the olive oil, turning often, about 15 minutes or until caramelized.

Step 9

Remove onions from heat and set aside.

Step 10

Preheat oven to 450°

Step 11

Prepare two baking sheets by lining with parchment.

Step 12

Punch the down dough and divide it into two equal pieces.

Step 13

Stretch each piece of dough into a rough rectangle, and place onto parchment-lined baking sheets. Rub each piece of dough with 1 tbsp of the olive oil. Spread Monterrey Jack cheese evenly over both pizzas.

Step 14

Spread caramelized onions evenly over both pizzas, then do the same with the cherries, prosciutto slices, feta cheese, rosemary and thyme.

Step 15

Bake in center of oven about 10 minutes, or until crust is golden and cheese is melted. Serve immediately.