Elegant Caramelized Onion Pizza Recipe

Elegant Caramelized Onion Pizza


For the crust:

  • 1/4 oz. yeast packet
  • 1/4 cup warm water
  • 1 tblsp. flour
  • 1 1/4 cup flour
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. olive oil
  • 1/2 cup warm water
  • 1/2 cup flour

For the topping:

  • 1 red onion
  • 1/4 balsamic vinegar
  • 3 cups baby arugala
  • 1/2 tsp. fresh thyme
  • 1/4 cup goat cheese
  • S&P


How to make Elegant Caramelized Onion Pizza

I love all the food pics I take for Blake Makes, but every now and then, some of the food really strikes a pose. Last night’s dinner looked so good in front of the camera, we’re in talks with Vogue for next month’s cover. We made Caramelized Onion Pizza. It was spectacular. The onions cooked down to dark, sweet goodness for about an hour, and I made the pizza crust from scratch.

To Make: The Crust

Mix the yeast, 1/4 cup warm water and 1 tblsp. flour in a small bowl. Let it sit for about 5 minutes (small bubbles will appear on the surface; when it smells “yeasty,” it’s ready).

In a large bowl, sift in 1 1/4 cup of flour and salt. Next, add the olive oil, 1/2 cup warm water and the yeast mixture. Stir with a wooden spoon until well combined. Sift in the last 1/2 cup of flour, and stir until a ball forms in the bowl and the sides of the bowl are clean.

Turn the dough out on a dry board (counter-top), and flour your hands. Knead the dough until it’s springy and smooth. Dust a plate with flour. Place the dough ball on the plate, then heavily dust the top of the dough ball with flour. Cover with a floured cloth and place in a warm spot to rise for about an hour-and-a-half.

To Make: The Topping

Slice the red onion and cook over very low heat (they will become very pale pink). After about an hour, add the balsamic vinegar and reduce for 15-20 minutes (the onions will darken and look syrupy). Next, add in the arugala and thyme to wilt slightly.

Bring the dough out from under the cloth, and press it onto a sheet pan using your finger tips (you’ll feel the air inside, so try to preserve that fluffy consistency). Shape it into a rectangle like the Romans do. Add the onion mixture on top, and crumble over the goat cheese. Drizzle on some olive oil, and S&P to taste.

Bake at 450 for about 20 minutes (or until it’s golden and delicious).

On The Plate:

This is one for the future cookbook, or restaurant. Definitely company food. It was so good because it was so simple and elegant. Yes, it took some time to make, but I love being in my kitchen with my hands and mind in the food. Making this was the best two hours of my day.

The next time I make it, I’m going add some crispy Pancetta pieces. It will play really well with the sweet onions, bitter arugala and creamy goat cheese.

Variety is the spice of life. This pizza has it all.

  • yongfook
    yongfook says

    I love caramelised onions. I recently had a dish similar to this at a restaurant but it was complimented with some grilled mackerel fillets. The sweetness of the onion and the salty mackerel was absolutely perfect.

  • blakemakes
    blakemakes says

    Yep. The next time I make this (which will be pretty soon), I'm going to add some crispy Pancetta to it. The salty bits will pair well with the dark, sweet onions. bk

  • DivaChef
    DivaChef says

    This looks great! Pizza is so versatile. I make a pizza like this with carmelized onions, roasted red peppers and brie. Also delicious.

  • redwood5
    redwood5 says

    Oh my this looks good! I love caramelized onions on pizza and it seems like you have a good solid crust recipe too. I'll definitely have to try this one.

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