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Three-Cheese Pizza
with Caramelized Onion
45 MIN
3 Servings
From the Test Kitchen
A combination of fontina, Grana Padano, and fresh mozzarella cheese melt together over a flavorful tomato sauce to create this irresistible pizza. It’s elevated by a topping of onion, caramelized with sweet honey and spicy chile flakes, then added just before serving.
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
- 1 lb Pizza Dough
- 1 Red Onion
- 2 cloves Garlic
- 1 8-Ounce Can Tomato Sauce
- 2 oz Fontina Cheese
- 4 oz Fresh Mozzarella Cheese
-
0.7 oz Grana Padano Cheese
- 1 Tbsp Honey
- 1 Tbsp Red Wine Vinegar
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. If necessary, peel 2 cloves of garlic, then roughly chop. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
2
Make the sauce:
In a small saucepan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 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.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Caramelize the onion:
While the pizza bakes, 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 (kneading the packet before opening), 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.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board. Top with the caramelized onion and remaining grated Grana Padano cheese. Cut the finished pizza into equal-sized pieces. Enjoy!
1
Prepare the ingredients:
Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. If necessary, peel 2 cloves of garlic, then roughly chop. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
2
Make the sauce:
In a small saucepan, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 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.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the sauce onto the prepared dough. Evenly top with the grated fontina cheese, torn mozzarella cheese, and half the grated Grana Padano cheese. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Caramelize the onion:
While the pizza bakes, 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 (kneading the packet before opening), 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.
5
Finish the pizza & serve your dish:
Transfer the baked pizza to a cutting board. Top with the caramelized onion and remaining grated Grana Padano cheese. Cut the finished pizza into equal-sized pieces. Enjoy!
Tips from Home Chefs