Caramelized Onion Pizza (Printable Version)
A delicious pizza featuring sweet caramelized onions and a generous layer of melted cheese. Perfect for sharing or enjoying alone.
# What You'll Need:
→ Dough
01 - 1 pound pizza dough, homemade or store-bought
→ Caramelized Onions
02 - 2 large yellow onions, thinly sliced
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon sugar
07 - 1 tablespoon balsamic vinegar (optional)
→ Cheese & Toppings
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup shredded fontina or Gruyère cheese
10 - 1/4 cup freshly grated Parmesan cheese
11 - 1 tablespoon fresh thyme leaves (optional)
12 - Freshly ground black pepper, to taste
→ Pizza Assembly
13 - 1 tablespoon cornmeal or flour for dusting
14 - 1 tablespoon olive oil for brushing
# How to Make It:
01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - In a large skillet over medium heat, add olive oil and butter. Once melted, add sliced onions, salt, and sugar. Cook, stirring often, for 20–25 minutes until golden brown and deeply caramelized. Stir in balsamic vinegar, if using, and cook for 1 more minute. Remove from heat and set aside.
03 - On a lightly floured surface, stretch or roll out pizza dough to a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel dusted with cornmeal.
04 - Brush the dough lightly with olive oil. Evenly spread the caramelized onions over the dough, leaving a 1/2-inch border.
05 - Top with mozzarella, fontina (or Gruyère), and Parmesan cheese. Sprinkle with thyme leaves and black pepper.
06 - Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling and browned in spots.
07 - Slice and serve hot.
# Expert Tips:
01 -
- The onions become candy sweet and deeply savory, turning a simple pizza into something restaurant worthy
- Three cheeses create that perfect pull apart effect everyone fights over at the table
02 -
- Rushing the caramelization process is the biggest mistake you can make with this pizza
- Letting the onions cool slightly before spreading prevents the dough from getting soggy
03 -
- Make extra onions and keep them in the fridge for quick weeknight pizzas
- If your dough springs back when stretching, let it rest for 10 minutes and try again