Caramelized Onion Pizza (Print Version)
A crispy, golden pizza topped with sweet, deeply caramelized onions and a blend of gooey, melted cheeses for a truly irresistible flavor.
# What You'll Need:
→ Dough
01 - 1 lb fresh pizza dough, store-bought or homemade
02 - 2 tbsp all-purpose flour for dusting
→ Caramelized Onions
03 - 2 large yellow onions, thinly sliced
04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/2 tsp sugar
08 - 1/4 tsp freshly ground black pepper
09 - 1 tsp balsamic vinegar
→ Cheese & Toppings
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup shredded fontina or Gruyère cheese
12 - 1/4 cup grated Parmesan cheese
13 - 1 tsp fresh thyme leaves
→ Assembly
14 - 1 tbsp olive oil for brushing crust
15 - Fresh arugula or basil leaves for garnish
# How to Cook:
01 - Preheat oven to 475°F and place a pizza stone or heavy baking sheet inside to heat thoroughly.
02 - In a large skillet over medium heat, melt butter with olive oil. Add onions, salt, and sugar. Cook for 20-25 minutes until deeply golden and caramelized, stirring occasionally. Stir in black pepper and balsamic vinegar. Remove from heat.
03 - On a lightly floured surface, stretch or roll pizza dough into a 12-inch circle. Transfer to parchment paper.
04 - Brush dough lightly with olive oil. Spread caramelized onions evenly over base. Sprinkle mozzarella, fontina or Gruyère, and Parmesan over onions. Top with thyme if desired.
05 - Carefully slide pizza with parchment onto preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling and lightly browned.
06 - Remove from oven and cool for 2 minutes. Garnish with fresh arugula or basil if desired. Slice and serve immediately.
# Expert Advice:
01 -
- Caramelized onions turn a simple pizza into something restaurant worthy with almost zero effort
- The three cheese blend creates those gorgeous cheese pulls everyone fights over
02 -
- Don't rush the onions, low and slow is what creates that deep flavor, high heat just burns them
- A hot pizza stone or preheated baking sheet is what gives you that crispy, professional style crust
03 -
- Caramelize a big batch of onions on Sunday and keep them in the fridge for quick pizzas all week
- If your dough keeps shrinking back, let it rest for 10 minutes before stretching again