Three-Cheese Pizza

with Caramelized Onion

40 MIN

3 Servings

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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 zesty garlic and classic dried Italian herbs like basil and oregano for plenty of flavor in every bite.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

1 lb Pizza Dough
1 8-Ounce Can Tomato Sauce
2 cloves Garlic
1 Sweet Onion
4 oz Fresh Mozzarella Cheese
0.7 oz Grana Padano Cheese
1 Tbsp Honey
2 oz Shredded Fontina Cheese
1 Tbsp Apple Cider 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

Cook Along

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. 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 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 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 fontina, torn mozzarella, and half the grated Grana Padano; 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. Evenly top with the caramelized onion and remaining grated Grana Padano. Cut the finished pizza into equal-sized pieces. Enjoy!