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Three-Cheese Pizza
with Caramelized Onion
40 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
This irresistible pizza features a rich combination of fontina, Grana Padano, and fresh mozzarella cheeses. The trio deliciously melt together over a flavorful tomato sauce that’s seasoned with fresh garlic and classic dried Italian herbs like basil and oregano for plenty of flavor in every bite.
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NutritionPER SERVING
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Calories1040 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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16 oz Pizza Dough
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1 8-Oz Can Tomato Sauce
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2 cloves Garlic
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4 oz Fresh Mozzarella Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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2 oz Fontina Cheese
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0.7 oz Grana Padano Cheese
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1 Tbsp Apple Cider Vinegar
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Honey
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1 Yellow Onion
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; 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. Grate the Grana Padano on the small side of a box grater.
2
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.
3
Assemble & bake the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape 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 grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 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
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 (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. Evenly top with the caramelized onion, prosciutto (removing the plastic lining between the slices and tearing into small pieces before adding) and remaining grated Grana Padano. 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; 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. Grate the Grana Padano on the small side of a box grater.
2
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.
3
Assemble & bake the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape 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 grated Grana Padano; season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 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
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 (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. Evenly top with the caramelized onion, prosciutto (removing the plastic lining between the slices and tearing into small pieces before adding) and remaining grated Grana Padano. Cut the finished pizza into equal-sized pieces. Enjoy!
Tips from Home Chefs