Caramelized Onion Pizza (Printable)

Sweet caramelized onions and gooey melted cheese create this delicious vegetarian pizza perfect for any occasion.

# 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 Steps:

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 slow cooked onions become candy sweet and deeply savory, creating a flavor that feels fancy but comes from humble ingredients
  • Three cheeses melt into the perfect combination of gooey pull and sharp bite that makes every slice better than the last
02 -
  • Rushing the caramelization process is the biggest mistake you can make, those onions need time to develop their sweet complexity
  • Let the pizza rest for a few minutes after baking or the cheese will slide right off when you try to slice it
03 -
  • Cook your onions a day ahead and keep them in the refrigerator, then this pizza comes together in under 20 minutes
  • Slide the pizza onto the hot oven rack for the last 2 minutes if you want an extra crispy bottom crust

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