Caramelized Onion Pizza With Melty Cheese (Print Version)

A delicious pizza featuring sweet caramelized onions and a generous layer of melted cheese, perfect for any occasion.

# What You'll Need:

→ Pizza Dough

01 - 1 pound pizza dough, homemade or store-bought
02 - 1 tablespoon cornmeal or flour for dusting
03 - 1 tablespoon olive oil for brushing

→ Caramelized Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon sugar
09 - 1 tablespoon balsamic vinegar (optional)

→ Cheese & Toppings

10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup shredded fontina or Gruyère cheese
12 - 1/4 cup freshly grated Parmesan cheese
13 - 1 tablespoon fresh thyme leaves (optional)
14 - Freshly ground black pepper, to taste

# How to Cook:

01 - Preheat oven to 475°F. Place pizza stone in oven if using to heat thoroughly.
02 - Heat olive oil and butter in large skillet over medium heat. Add sliced onions, salt, and sugar. Cook stirring frequently for 20-25 minutes until golden brown and deeply caramelized. Stir in balsamic vinegar if using and cook 1 additional minute. Remove from heat.
03 - On lightly floured surface, stretch or roll pizza dough into 12-inch round. Transfer to parchment-lined baking sheet or pizza peel dusted with cornmeal.
04 - Brush dough lightly with olive oil. Spread caramelized onions evenly over dough, leaving 1/2-inch border. Top with mozzarella, fontina or Gruyère, and Parmesan. Sprinkle with thyme and black pepper.
05 - Bake for 12-15 minutes until crust is golden and cheese is bubbling with browned spots. Remove from oven and let rest 2-3 minutes before slicing.
06 - Cut pizza into wedges and serve hot while cheese is melted and gooey.

# Expert Advice:

01 -
  • The onions become impossibly sweet without any added sugar trickery
  • That fontina cheese melts into pools of creamy perfection you cannot get from mozzarella alone
  • Its the kind of dinner that makes people pause mid bite and ask seriously, what is on this
02 -
  • Do not rush the onions or they will taste cooked not caramelized
  • Use parchment paper if you are nervous about transferring dough to a hot stone
  • The pizza needs to rest for literally one minute or the cheese will slide off with the first slice
03 -
  • Make extra onions whenever you have time because they keep for a week and transform everything from toast to burgers
  • If using a pizza stone let it heat for at least 45 minutes or it will not give you that restaurant style bottom

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