This Caramelized Onion Thin Crust Pizza is another recipe where the flavour is exceptional considering there are just a few relatively humble ingredients. It gets rave reviews every time I make it.
It can be a cinch to make because you can make a double batch of the Overnight No Knead Pizza Dough and the onions and freeze them (separately).
Then you can pull them out in the morning and assemble your pizzas in no time at all.
You can get some garlic oil or other flavoured oils to use in salad dressings, brush on vegetables for grilling, brush on pizza, crostinis, garlic bread etc.
The dough is very thin and crisps up nicely when cooked. Sometimes my base has spots that are thinner than others. I don't worry about it...that piece will be a little bit crunchier but that can be nice too. I cut them in squares (or random smallish shapes) so they are easy for guests to handle with one hand. My friend made a brilliant suggestion when I was ready to serve them.... cut them with good kitchen scissors! It is actually much easier than a pizza wheel on this crispy dough.
Chef's Tip for Caramelized Onion Thin Crust Pizza
I often make caramelized onions ahead of time in my 1 quart slow cooker. Mix the regular olive oil, onion, thyme, brown sugar and red wine together and cook on low 6-8 hours. I make up batches and freeze some for onion soup, burger toppings, whatever you like!
Make a double batch of Overnight No Knead Pizza Dough so you freeze some dough and just thaw it as you need it.
Wine Pairing for Caramelized Onion Thin Crust Pizza
My goto for this would be a medium bodied Chardonnay mildly oaked. The sweetness of the onions would be a nice complement to that.
An mildly earthy red go well here as well, think Malbec or a Mourvedre blend.
Caramelized Onion Thin Crust Pizza
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Save Print Pin FacebookIngredients
- 1 batch Overnight No Knead Pizza Dough
- 1 tablespoon olive oil
- 3 large yellow onions
- 1 teaspoon dried thyme
- 2 tsps brown sugar
- 3 Tbsps red wine
- 3 Tbsps garlic oil
- 3 cups shredded mild cheese (I like Jarlsberg for it's nutty flavour but mozarella or provolone also work.)
- coarse sea salt (I use Maldon)
Instructions
Topping
- Preheat pizza stone or pan in oven at 425 degrees.
- Heat regular olive oil in a skillet over medium heat. I prefer a cast iron skillet.
- Quarter the onions and slice very thinly. Add onion slices, brown sugar and thyme to the skillet and reduce heat to med-low.Saute, stirring often at least 20 minutes, til onions are a rich golden colour. Be careful not to burn the onions. Add wine and simmer approximately 5 minutes to allow liquid to evaporate.
Assembly
- Shape your pizza bases on parchment paper according to instructions in Overnight No Knead Pizza Dough.
- Brush each pizza base with 1 tablespoon garlic oil.
- Spread ⅓ of cheese evenly over each base. Leave ½ inch outer crust free of toppings.
- Spread ⅓ of onion mixture evenly over each base.
- Sprinkle a few generous pinches of sea salt over each base.
- Bake pizza 12-15 minutes til crust is light gold colour. Monitor often since ovens can vary.
- Cut each pizza into 6 slices and serve.
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