Caramelized Onion Pizza With Melty Cheese (Printable Version)

Create this delicious pizza with sweet caramelized onions and a blend of melted cheeses for a truly irresistible flavor experience.

# Ingredient List:

→ 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

→ Assembly

14 - 1 tbsp olive oil for brushing crust
15 - Fresh arugula or basil leaves for garnish

# Step-by-Step Instructions:

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 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 cool for 2 minutes. Garnish with fresh arugula or basil if desired. Slice and serve immediately.

# Tips from hearthlykitchen:

01 -
  • The onions become candy-sweet and deeply savory, creating a flavor that's impossible to stop eating
  • Three cheeses blend into the perfect balance of gooey, sharp, and nutty
  • This pizza transforms simple ingredients into something restaurant-worthy
02 -
  • Rushing the caramelization process is the biggest mistake you can make with this recipe
  • Preheating your pizza stone is essential for achieving that crispy, restaurant-style crust
  • The onions can be made ahead and stored in the refrigerator for up to 3 days
03 -
  • Use a mandoline to slice onions uniformly for even caramelization
  • Let the dough rest at room temperature for 30 minutes to prevent shrinking
  • Cool the onions slightly before topping to avoid a soggy crust

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