Caramelized Onion Pizza Cheese (Print Version)

Savory pizza with slow-cooked onions and a blend of melted cheeses for satisfying bites.

# 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 It:

01 - Preheat your 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 Hints:

01 -
  • The slow-cooked onions become impossibly sweet and savory, like a secret weapon hiding in plain sight on your pizza
  • Three different cheeses create that perfect pull-apart quality that makes homemade pizza feel restaurant worthy
  • It's one of those rare vegetarian dishes that leaves everyone completely satisfied and reaching for seconds
02 -
  • Don't rush the onion caramelization process, those 20 plus minutes are what transform ordinary pizza into something extraordinary
  • Let the onions cool slightly before spreading them on your dough, otherwise they'll make the dough soggy in spots
  • If your crust starts browning too quickly but the cheese needs more time, tent the pizza loosely with aluminum foil
03 -
  • Shred your own cheese from blocks instead of buying pre shredded for the smoothest melt possible
  • Make extra caramelized onions while you're at it, they keep in the fridge for a week and upgrade everything from burgers to pasta

Go Back