Caramelized Onion Melty Cheese (Print)

Golden crust topped with sweet caramelized onions and melted cheeses for rich savory flavor.

# What You Need:

→ 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 (optional)

→ Assembly

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

# How to Make:

01 - Preheat oven to 475°F and place a pizza stone or heavy baking sheet inside to heat thoroughly.
02 - Melt butter with olive oil in a 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.
03 - On a lightly floured surface, stretch or roll pizza dough into a 12-inch circle. Transfer to parchment paper.
04 - Brush dough lightly with olive oil. Evenly spread caramelized onions over the base.
05 - Sprinkle mozzarella, fontina or Gruyère, and Parmesan cheeses over the onions. Top with thyme if using.
06 - 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.

# Expert Advice:

01 -
  • The contrast between crispy, blistered crust and tender, sweet onions hits every craving at once
  • Three cheeses create that perfect restaurant style pull you never get from delivery
02 -
  • Do not rush the caramelization process or you will miss the deep sweetness that makes this pizza special
  • Let your dough rest at room temperature for 30 minutes before stretching to prevent snapping back
03 -
  • Use parchment paper for easy transfer to the hot stone without burning your hands
  • Let the pizza rest for 2 full minutes before slicing to prevent cheese from sliding off

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