Caramelized Onion Pizza (Printable)

Tender pizza dough topped with sweet, golden onions and rich, melted cheese creates a comforting, flavorful meal.

# 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)

# Directions:

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, a flavor combination you cannot fake
  • Three cheeses create the perfect pull apart texture that everyone crowds around
02 -
  • Caramelizing onions cannot be rushed, turn up the heat and they burn instead of sweeten
  • Let the onions cool slightly before spreading or they might make your dough soggy
03 -
  • Make extra caramelized onions and keep them in the fridge for quick meals all week
  • Use a pizza peel with cornmeal for easy transfer to the oven

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