Caramelized Onion Pizza With Melty Cheese (Printable)

Sweet caramelized onions paired with gooey melted cheese on a crispy crust. A comforting and flavorful vegetarian pizza option.

# 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. Top with mozzarella, fontina (or Gruyère), and Parmesan cheese. Sprinkle with thyme leaves and black pepper.
05 - Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling and browned in spots.
06 - Slice and serve hot.

# Expert Tips:

01 -
  • The onions become candy sweet and deeply savory, creating a flavor that keeps you reaching for just one more slice
  • Three cheeses blend into the most irresistible, melty topping you have ever had on homemade pizza
02 -
  • Rushing the caramelization process is the biggest mistake you can make, so take your time and let those onions get deeply golden and sweet
  • Using a pizza stone makes a huge difference in crust texture, creating that restaurant style crispy bottom and puffy, charred edges
03 -
  • Sprinkle a little cornmeal on your baking sheet instead of using parchment for a crunchier bottom crust
  • Let the pizza rest for at least 5 minutes after baking to prevent all that cheese from sliding off when you slice it

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