Caramelized Onion Pizza with Melty Cheese (Print Version)
Sweet caramelized onions paired with melty cheese create this delicious pizza dish.
# What You 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:
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 sweet onions balance perfectly against salty melted cheese creating that addictive sweet savory combination everyone craves
- It transforms simple pizza dough into something that feels fancy enough for dinner guests but casual enough for Tuesday night
02 -
- Rushing the caramelized onions is the single biggest mistake and honestly you might as well just use raw onions at that point
- A hot oven is non negotiable because that bottom crust needs to crisp up before the cheese burns
03 -
- Make a double batch of caramelized onions and keep them in your fridge because they improve everything from burgers to pasta
- If your dough keeps snapping back when you stretch it, let it rest for 10 minutes and try again