Three Cheese Pizza
with Caramelized Onion
Ingredients
- 1 Yellow Onion
- 2 oz Fontina Cheese
- 1/4 cup Grated Romano Cheese
- 4 oz Fresh Mozzarella Cheese
- 1 Tbsp Apple Cider Vinegar
- 2 tsps Honey
- 1 8-oz can Tomato Sauce
- 1 Tbsp Italian Seasoning
- 1/4 tsp Crushed Red Pepper Flakes
- 22 oz Pizza Dough
- 2 cloves Garlic
- 3 oz Prosciutto (or 3 oz Soppressata - customized ingredients)
From your pantry:
Instructions
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Prepare the ingredients
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Grate the fontina on the large side of a box grater. Tear the mozzarella into small pieces.
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Make the sauce
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
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Assemble & bake the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about ¼-inch thickness. Carefully center the dough on the sheet pan. Shape it towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, and half the romano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
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Caramelize the onion
Meanwhile, halve, peel, and thinly slice the onion. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter), honey, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.
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Finish & serve your dish
Transfer the baked pizza to a cutting board. Evenly top with the caramelized onion and remaining romano. Cut the finished pizza into equal-sized pieces. Enjoy!
Protein Variations
Prosciutto
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Customized Step 3
Assemble and bake the pizza as directed in Step 3.
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Customized Step 5
Transfer the baked pizza to a cutting board. Evenly top with the caramelized onion, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), and remaining romano. Cut the finished pizza into equal-sized pieces. Enjoy!
Soppressata
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Customized Step 3
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about ¼-inch thickness. Carefully center the dough on the sheet pan. Shape it towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina, mozzarella pieces, half the romano, and as much of the soppressata as you'd like (you may have extra). Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
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Customized Step 5
Finish and serve your dish as directed in Step 5.
📷 View Original Recipe Card
