Caramelized Onion Pizza Recipe

preheat

Position an oven rack near the bottom third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. Allow at least 30 minutes for the oven/stone to fully heat.

shape dough

Lightly dust a work surface with 1/4 cup flour. Stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4-inch thick, leaving a slightly thicker rim for the crust.

Brush the dough lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt around the outer rim. Transfer to a pizza peel dusted with semolina or the back of a baking sheet if using a stone; otherwise place on a parchment-lined baking sheet.

cook onions

In a large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the 3 cups thinly sliced yellow onions and stir to coat.

caramelize

Cook the onions slowly, stirring every 3–5 minutes, for about 25–30 minutes until soft and golden brown. After about 15 minutes sprinkle 1 teaspoon granulated sugar and 1/2 teaspoon sea salt to encourage browning. If onions begin to stick, deglaze with 1 tablespoon water and scrape browned bits.

finish

When onions are richly browned, stir in 1 tablespoon balsamic vinegar and cook 1–2 more minutes to concentrate flavors. Remove from heat and set aside to cool slightly.

Distribute the caramelized onions evenly over the prepared dough, leaving the rim clear.

Scatter 1 cup fresh mozzarella evenly over the onions, then break 4 oz goat cheese into small dollops and place them across the pizza so each slice will have some goat cheese.

Season with a light dusting of freshly ground black pepper (1/4 tsp).

Bake the pizza on the preheated stone or baking sheet for 8–12 minutes, until the crust is golden and cheese is melted and bubbling. Rotate halfway through baking for even browning.

Remove pizza from oven and let rest 2 minutes.

Top the hot pizza with 2 cups fresh arugula, tossing lightly on the pizza so it wilts just slightly from residual heat.

make reduction

While the pizza bakes (or up to a day ahead), combine 1/2 cup balsamic vinegar and 2 tablespoons honey in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low and simmer gently until the mixture coats the back of a spoon and has reduced by about half, 8–12 minutes. If it becomes too thick, stir in up to 1 tablespoon water to adjust consistency. Remove from heat and let cool; it will thicken further as it cools.

finish pizza

Drizzle the honey-balsamic reduction over the arugula-topped pizza in a thin zigzag to taste (start with 1–2 tablespoons). Finish with a light sprinkle of flaky sea salt (about 1/4 tsp). Slice and serve immediately.