Three-Cheese Pizza with Caramelized Onion
Customer Favorite

Three-Cheese Pizza

with Caramelized Onion

Group Created with Sketch. 45 min
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    3 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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For this crowd-pleasing pizza, we’re layering three kinds of cheeses (fontina, mozzarella, and Grana Padano) on top of a tangy-sweet red sauce, which gets a lift from garlic and classic Italian seasonings.

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Prepare the ingredients:
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. Peel and roughly chop 2 cloves of garlic. If necessary, 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.

Make the sauce:
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.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 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 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.

Caramelize the onion:
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.

Finish & serve your dish:
5 Finish & 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! 

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Prepare the ingredients:
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. Peel and roughly chop 2 cloves of garlic. If necessary, 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.

Make the sauce:
Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. Using your hands, gently stretch the dough into a 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 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.

Caramelize the onion:
Finish & serve your dish:
5 Finish & 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!