Amazing 550 Calorie Caramelized Onion Pizza

Forget those heavy, sauce-laden pies for a minute! I want to share my absolute favorite pizza recipe, the one that surprised me the most: the Caramelized Onion Pizza. Seriously, this white pizza is a weeknight game-changer. When you combine that super creamy ricotta base with onions cooked down until they taste like candy, you get pure magic.

The goal here is twofold: we want that delightfully crispy crust that snaps when you bite it, and we want those rich, deeply flavorful onions melting right into the cheese. It feels fancy, but trust me, it comes together faster than you think, making it perfect for those nights when you need a comforting, savory meal without all the fuss.

Essential Ingredients for Your Caramelized Onion Pizza

Okay, now that you’re excited about how easy this Caramelized Onion Pizza is, let’s talk about what you need to gather. Don’t let this list intimidate you; these are all pantry staples, except maybe the whole milk ricotta, which is worth seeking out! Getting the right components is half the battle, especially for that dough.

I’ve broken down the list below so you can shop easily. Remember, the quality of your onions matters here, since they are the star! If you want more inspiration on quick meals, check out my latest posts.

Dough Components

• 3 cups all-purpose flour
• 1 cup warm water (Make sure it’s warm, not hot, or you’ll kill the yeast!)
• 2 teaspoons active dry yeast
• 1 teaspoon sugar (This is just to wake up the yeast, don’t skip it!)
• 2 tablespoons olive oil (For the dough itself)
• 1 teaspoon salt (For the dough base)

Topping Elements for Caramelized Onion Pizza

• 2 large yellow onions, thinly sliced (This is crucial for proper caramelization!)
• 2 tablespoons olive oil (For cooking those amazing onions)
• 1 teaspoon sugar (To help the onions brown beautifully)
• 1 cup whole milk ricotta cheese (The creamiest base you can find!)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (For topping seasoning)
• 1/4 teaspoon black pepper

Necessary Equipment for This Recipe

You don’t need a fancy pizza stone for this, thankfully! A sturdy baking sheet works perfectly for getting that crispy bottom we talked about. Make sure you have a good, large skillet for slowly cooking down those onions—that’s where the magic happens.

• Large skillet (for onions)
• Several mixing bowls
• Baking sheet or pizza pan
• Measuring cups and spoons

Step-by-Step Instructions for Caramelized Onion Pizza

Now for the fun part! I’m going to walk you through every single step. Don’t rush the dough or the onions; those are the two spots where patience pays off huge dividends for our Caramelized Onion Pizza.

Preparing the Pizza Dough

First things first, we need to wake up that yeast. Grab a small bowl, stir together the yeast, one teaspoon of sugar, and one cup of warm water. If you don’t see foam bubbling up in about five minutes, your water was probably too hot, and you’ll need to start that part over. That foam is proof that the yeast is ready to work!

In a bigger bowl, mix up your flour and one teaspoon of salt. Once the yeast is foamy, pour it right into the dry ingredients along with the two tablespoons of olive oil. Mix it all up until it looks like a shaggy mess. Then, turn it out onto a lightly floured surface. Knead this dough for about five minutes until it feels smooth and elastic. It should bounce back slightly when you poke it. Pop the dough ball into an oiled bowl, cover it loosely with plastic wrap or a clean kitchen towel, and let it chill out and rise for a full 30 minutes. It won’t double in size like bread dough, but it needs that time to relax.

Achieving Perfect Caramelized Onion Pizza Onions

While the dough is rising, we tackle the star: the onions. This step cannot be rushed if you want that deep, savory sweetness for your Caramelized Onion Pizza. Heat two tablespoons of olive oil in a large skillet over medium heat. Toss in your thinly sliced onions, that other teaspoon of sugar, salt, and pepper.

Now, this is where you step away for a bit. Cook those onions for a good 20 minutes, stirring them every few minutes. You are looking for them to go from pale white to a deep, rich golden brown—almost like dark amber. If they start smelling burnt, turn the heat down immediately! Once they are soft, sweet, and perfectly caramelized, take them off the heat and set them aside to cool slightly while you prep the oven.

Assembling and Baking Your Pizza

It’s time to get serious! Preheat your oven to a hot 450°F. You need that heat to get the crust crispy. Sprinkle some cornmeal onto your baking sheet; this acts like tiny ball bearings and keeps the dough from sticking while adding texture. Gently stretch your dough into a rough 12-inch circle right onto that sheet.

Next, spread that creamy ricotta evenly over the dough, leaving about a half-inch border for the crust. Don’t overload it! Then, scatter those gorgeous caramelized onions all over the ricotta. Finish this masterpiece by sprinkling on the Parmesan cheese and the dried oregano. Give it one last tiny drizzle of olive oil across the top.

Slide the whole thing into the hot oven for about 15 minutes. You know it’s done when the crust is golden brown and the cheese is bubbly and just starting to brown in spots. Let your incredible Caramelized Onion Pizza cool for five minutes on the pan before you slice it. That resting time keeps the toppings settled! For more great recipe ideas, see what I’m pinning on Pinterest.

Tips for Success with Caramelized Onion Pizza

Look, even the best recipes have little hiccups sometimes, right? I don’t want you stressing out over a sticky dough or onions that aren’t quite sweet enough. These little secrets I’ve picked up over the years will ensure your Caramelized Onion Pizza turns out restaurant-quality every single time. Trust me, these tips make all the difference between a good pizza and an amazing one.

Secrets to a Crispy Crust

The cornmeal you sprinkle on the pan isn’t just for show; it’s essential for that snap! It keeps the dough from touching the metal directly. When you stretch the dough, try to keep it relatively thin, especially toward the center. If you make the edges too thick, they puff up too much and the middle gets soggy under the ricotta weight. Also, make sure your oven is fully preheated to 450°F before that dough goes in. A cold oven equals a floppy crust, and we don’t want that!

Flavor Balancing for Your Caramelized Onion Pizza

Because the onions get so deeply sweet, you need to make sure your cheese layer has enough punch to balance it out. If your Parmesan seems a little weak, I sometimes grate a tiny bit of sharp Pecorino Romano over the top along with the oregano. Don’t be afraid to taste your ricotta mixture before spreading it—if it tastes bland, add a tiny pinch more salt and pepper right into that cheese layer. This little adjustment makes the whole Caramelized Onion Pizza taste intentional and perfectly seasoned. If you are looking for other savory recipes, try my broccoli cheddar pasta.

Storing and Reheating Leftover Caramelized Onion Pizza

If you manage to have any of this amazing pizza leftover—which, honestly, is a miracle—you want to treat it right so it doesn’t turn into a sad, floppy mess the next day! Don’t just toss it in a plastic bag. That traps moisture and ruins the crust we worked so hard to achieve.

Wrap individual slices tightly in plastic wrap or foil, or place them in an airtight container. This keeps the toppings from drying out overnight. When it comes to reheating your Caramelized Onion Pizza, the microwave is your enemy! It turns the crust chewy.

For the best results, use a toaster oven or a regular oven set to 350°F. Place the slice directly on the rack or on a small baking sheet. Heat for about 8 to 10 minutes. That heat will crisp the bottom back up beautifully, making it taste almost as good as fresh! If you are interested in making your own cheese, check out my guide on DIY quark cheese.

Storage Estimates

Storage Method	Duration
Airtight Container (Refrigerated)	Up to 3 days
Freezer (Wrapped tightly)	Up to 1 month

Frequently Asked Questions About This Pizza

I get so many questions about this recipe because everyone wants their Caramelized Onion Pizza to turn out perfectly! Here are the things I hear most often when folks try this white pizza for the first time. Hopefully, these clear things up so you can get baking!

Can I use store-bought dough for this recipe?

Oh, absolutely! I love making my own dough because it’s fun, but if you’re pressed for time, go for it. Store-bought dough works fine, but make sure you let it sit out on the counter for at least 30 minutes before you try to stretch it. Cold dough tears easily, and we don’t want any holes when we add that creamy ricotta!

What is the best way to slice the onions for the Caramelized Onion Pizza?

This is a big deal for the flavor! You need the onions to melt down into the cheese, not sit on top like raw slices. Use a sharp knife and slice them as thinly and uniformly as you possibly can. If they are too thick, the outside will burn before the inside gets that deep, sweet caramelization we are aiming for in the Caramelized Onion Pizza. Think paper-thin!

Can I add other cheeses to this white pizza?

You certainly can experiment, but stick to cheeses that melt well and don’t have too much moisture, or you’ll end up with a soupy pizza. A little bit of shredded Fontina or Provolone mixed in with the Parmesan is fantastic—it adds a nice stretchiness. Just don’t go overboard; the ricotta needs room to shine as the creamy base! For another great cheesy snack, try my air fryer mozzarella sticks.

Nutritional Estimates for Caramelized Onion Pizza

Now, I always tell people that baking is an art, not a science, and nutrition labels are just educated guesses, especially when we’re dealing with homemade dough and slow-cooked veggies! This data is just an estimate based on the recipe ingredients listed. If you use less olive oil or skip the Parmesan, your numbers will change, of course. Enjoy your delicious Caramelized Onion Pizza guilt-free!

Estimated Nutritional Data (Per Serving)

Nutrient	Amount
Calories	550
Fat	25g
Carbohydrates	65g
Protein	18g

Print