Caramelized Onion Pizza with Melty Cheese (Print version)
A delicious pizza featuring sweet caramelized onions and a blend of melted cheeses for a rich, savory 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 (optional)
→ Assembly
14 - 1 tbsp olive oil for brushing crust
15 - Fresh arugula or basil leaves for garnish (optional)
# Method:
01 - Preheat oven to 475°F and place a pizza stone or heavy baking sheet inside to heat.
02 - Melt butter with olive oil in a large skillet over medium heat. Add onions, salt, and sugar. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Stir in black pepper and balsamic vinegar. Remove from heat.
03 - On a lightly floured surface, stretch or roll dough into a 12-inch circle. Transfer to parchment paper.
04 - Brush dough lightly with olive oil. Evenly spread 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 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.
07 - Remove from oven and cool for 2 minutes. Garnish with fresh arugula or basil if desired. Slice and serve immediately.
# Expert advice:
01 -
- The onions transform into something candy sweet and deeply savory, like a secret weapon you never knew your pizza needed
- Three cheeses bring their own personality to the party, creating that perfect pull apart moment with every slice
02 -
- Caramelizing onions takes longer than you expect, and rushing them over high heat just makes them bitter and burned instead of sweet and complex
- Letting the pizza rest for exactly two minutes after baking makes slicing so much cleaner, the cheese sets just enough to hold together
03 -
- Cutting onions into uniform slices helps them caramelize evenly, so nobody ends up with chunks that are still raw
- A pizza stone makes all the difference for that restaurant quality crispy bottom, but a preheated baking sheet works in a pinch