Caramelized Onion Pizza Cheese (Printable)
A savory pizza topped with sweet caramelized onions and a melty cheese blend for cozy, flavorful dining.
# 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 Suggestions:
01 -
- The onions become this incredible jammy sweetness that people can't quite identify but absolutely love
- It transforms pizza night into something that feels fancy without any actual effort
02 -
- Caramelizing onions takes longer than you think, and rushing them means missing out on all that deep sweetness
- A hot oven is non-negotiable for that crispy-yet-chewy crust that makes restaurant pizza so good
03 -
- Slice your onions as thin as possible so they cook down evenly and almost disappear into the cheese
- Don't overload with toppings—the sweet onions should really be the star here