Caramelized Onion Pizza With Melty Cheese (Print Version)
A delicious pizza featuring sweet caramelized onions and melted cheese combination
# What You 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 Prepare:
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, stirring occasionally, for 20-25 minutes until onions are deeply golden and caramelized. Stir in black pepper and balsamic vinegar. Remove from heat and set aside.
03 - On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
04 - Brush the dough lightly with olive oil. Evenly spread the caramelized onions over the base.
05 - Sprinkle mozzarella, fontina or Gruyère, and Parmesan cheeses over the onions. Top with thyme if using.
06 - Carefully slide the pizza with parchment onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbling and lightly browned.
07 - Remove from oven and let cool for 2 minutes. Garnish with fresh arugula or basil if desired. Slice and serve immediately.
# Expert Advice:
01 -
- The slow caramelized onions become impossibly sweet and savory, like a secret weapon you didnt know your pizza needed
- Three cheeses create that perfect restaurant style pull while the thyme adds just enough herbal brightness to cut through the richness
02 -
- Trying to rush the caramelization process will leave you with raw onions and disappointing flavor so commit to the full 25 minutes
- A hot pizza stone makes the difference between soggy bottom crust and the crisp restaurant style result you are after
03 -
- Dry your mozzarella slightly on paper towels if it seems especially wet to avoid a soggy pizza
- Sprinkle a little coarse salt on the crust edge before baking for that bakery style finish