Caramelized Onion Pizza

My tiny apartment kitchen filled with the most incredible aroma while those onions slowly transformed into golden sweetness, and I honestly almost ate the entire pan straight from the skillet before they even made it onto the pizza.

I served this at a dinner party last fall and my friend Sarah literally stopped mid conversation, took a bite, and went completely silent for a full ten seconds before declaring it the best vegetarian pizza shes ever tasted.

Ingredients

• 1 lb fresh pizza dough: Store bought works perfectly, but let it come to room temperature for easier stretching
• 2 large yellow onions: Thinly slice them by hand for that rustic texture that takes time to achieve
• 2 tbsp unsalted butter: The butter adds richness while olive oil prevents burning during the long cook time
• 1 tbsp olive oil: Use this alongside butter for the best of both worlds in flavor
• 1/2 tsp salt: Helps draw out moisture from the onions as they cook down
• 1/2 tsp sugar: A tiny sprinkle helps the onions caramelize faster and develop color
• 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the sweetness
• 1 tsp balsamic vinegar: Stir this in at the end for a tangy depth that makes the onions sing
• 1 1/2 cups shredded mozzarella cheese: The classic melty base that holds everything together
• 1/2 cup shredded fontina or Gruyère cheese: Either brings incredible nutty flavor that pairs beautifully with caramelized onions
• 1/4 cup grated Parmesan cheese: Adds salty umami notes throughout every bite
• 1 tsp fresh thyme leaves: Optional but lovely, especially if you have it growing in your window garden
• 1 tbsp olive oil: Brush this on the crust edge for that gorgeous golden finish
• Fresh arugula or basil leaves: A handful adds fresh contrast against the rich, warm toppings

Instructions

Get your oven ready:

Preheat to 475°F with your pizza stone or baking sheet inside so the bottom crust gets perfectly crispy

Caramelize the onions:

Melt butter with olive oil in a large skillet over medium heat, add onions with salt and sugar, then cook slowly for 20 to 25 minutes until deeply golden, stirring in pepper and balsamic right at the end

Stretch the dough:

On a floured surface, gently press and stretch your dough into a 12 inch circle, then transfer it to parchment paper for easy transfer to the oven

Build your base:

Brush the dough lightly with olive oil, spread those gorgeous caramelized onions evenly across the surface, then layer mozzarella, fontina, and Parmesan over the top

Bake to perfection:

Slide the pizza with parchment onto your hot stone and bake for 12 to 15 minutes until the crust is golden and cheese is bubbling with lightly browned spots

Finish and serve:

Let the pizza rest for just 2 minutes so the cheese sets slightly, then add fresh arugula or basil before slicing and serving immediately

Save

This recipe has become my go to when I want something that feels special but only requires simple ingredients and a bit of patience.

Making Ahead Like A Pro

You can caramelize the onions up to three days in advance and store them in the refrigerator, which actually helps the flavors develop even more depth.

Cheese Swaps That Work

While the mozzarella and fontina combination is classic, smoked gouda or sharp provolone can add entirely new dimensions to this pizza.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and dont forget to pair with that chilled white wine.

• Let the pizza cool for those full two minutes or you will lose half your cheese in the first slice
• A pizza peel makes sliding the dough onto the hot stone so much easier than a rimless baking sheet
• Room temperature dough stretches more evenly than cold dough, so plan ahead

Save

Theres something deeply satisfying about taking the time to caramelize onions properly, and this pizza rewards every minute of that effort.

Recipe Q&A

→ What type of onions work best for caramelization?

Yellow onions are ideal for caramelization as they develop a rich, sweet flavor when cooked slowly. They become golden and tender while maintaining their structure.

→ Can I use different types of cheese?

Yes, you can substitute the cheeses with similar melting varieties. Cheddar, provolone, or even gouda would work well. The key is to use cheeses that melt nicely and have good flavor.

→ How do I prevent the pizza crust from getting soggy?

Pre-cook the caramelized onions to remove excess moisture, use a pizza stone for even heat distribution, and don't overload with toppings. Brushing the crust with olive oil also helps create a barrier.

→ What's the best way to caramelize onions?

Cook onions slowly over medium-low heat for 20-25 minutes, stirring occasionally. Add a bit of sugar to help with browning and finish with balsamic vinegar for depth of flavor.

→ Can this be made ahead of time?

You can prepare the caramelized onions a day ahead and store them in the refrigerator. The dough can also be made ahead. Assemble just before baking for best results.