Forget traditional pepperoni pizza and cheese. This recipe kicks your pizza up a notch with one of Walla Walla’s most prized ingredients — sweet Walla Walla onions – paired with pear jam and smoked Gouda and Gruyere cheeses in this recipe taken from 
Parts of this recipe were adapted from Bon Appetit magazine.
2 cups Smoked Gouda Cheese
Shredded ¾ cup Gruyere Cheese
Shredded 1 ½ cups Cured Ham Steak, diced
Pizza Dough
3/4 cup warm water (105°F to 115°F) 1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough. Dough can be made one day ahead. Store in airtight container in refrigerator. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
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