Caramelized Onion Melty Cheese (Printable version)
Crispy crust topped with sweet onions and gooey melted cheese for rich, savory taste.
# 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, optional
→ Assembly
14 - 1 tbsp olive oil for brushing crust
15 - Fresh arugula or basil leaves for garnish, optional
# How To:
01 - Preheat oven to 475°F and place pizza stone or heavy baking sheet inside to heat thoroughly.
02 - Melt butter with olive oil in 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 lightly floured surface, stretch or roll pizza dough into 12-inch circle. Transfer to parchment paper.
04 - Brush dough lightly with olive oil. Spread caramelized onions evenly over base.
05 - Sprinkle mozzarella, fontina or Gruyère, and Parmesan cheeses over 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 let cool for 2 minutes. Garnish with fresh arugula or basil if desired. Slice and serve immediately.
# Expert Advice:
01 -
- The onions become candy sweet and savory all at once creating a topping that's more than just garnish
- Three cheeses melt together into that perfectly gooey pull apart moment everyone lives for
- This pizza proves that vegetarian food can be just as crave worthy as anything with meat
02 -
- Rushing the onions is the biggest mistake you can make because that deep golden color equals deep flavor
- A preheated stone makes the difference between soggy bottom and restaurant quality crispy crust
03 -
- Cook your onions ahead of time and keep them in the fridge for a super fast weeknight pizza
- If your dough keeps shrinking back let it rest for 10 minutes then try stretching again