Four Cheese Pizza with Caramelized Onions
This refrigerated-dough based pizza recipe is topped with a ricotta blend, three more cheeses and a tangle of deeply flavored sauteed onions.Katie Workman
Serving Size: Serves 6
When I was making this I found myself humming. And whispering to myself, “Oh, this is going to be so, so, so good.” I mean really when you start any recipe with the notion of four cheeses things are already just starting to look good, right?
And I hope you are with me with I say that the words “caramelized onions” are two of the most beautiful words in the English language. As well as one of the most delicious and versatile foods/ingredients/condiments/building blocks ev-ah.
And they can be made ahead of time, which is smart planning. If you have the extra onions and the inclination, double the caramelized onion part of this recipe, and then you can use them all week long in all kinds of ways: atop a burger, in a grilled cheese sandwich or a quesadilla, piled onto a grilled chicken breast or steak or pork chop.
Pizza at Home
But let’s go back to our pizza, shall we? Ah yes, four cheeses plus caramelized onions. The bottom layer is a creamy ricotta spiked with some crushed anchovies and fresh oregano. Then a combo of melty grated fontina and delicate fresh mozzarella is sprinkled over, those sultry onions are spread on top, and a final layer of grated cheese tops the whole thing. So, it’s a white pizza, and none of us missed the sauce for a moment.
Refrigerated Pizza Crust
Plus it all starts with one of my favorite convenience ingredients of all time, a Wewalka refrigerated pizza crust. Unroll the pizza dough right onto its very own parchment paper, top it any which way, and you have a pizza dinner any night of the week.
If you make the caramelized onions ahead of time, and have the ricotta mixed up and the grated cheeses ready to go, you can assemble the pizza in 5 minutes, and bake it for about 25, and have dinner on the table in about ½ an hour.
How to Serve Four Cheese Pizza with Caramelized Onions
This pizza would make a terrific main dish, paired up with a big green salad. But I feel like I will be putting it into play as an appetizer even more often, cutting it into small squares, and serving them with cocktails before a meal. It’s best hot or warm, but you know I had a big honking piece for breakfast the day after I made it, straight from the fridge. There is no pizza shaming in our house, no wrong place or time or temperature to eat pizza.
And once you start your own love affair with Wewalka Pizza Doughs, you will want to have one in your fridge at all times so you can make this and all of the below!
Other Easy Pizza and Flatbread Recipes:
- Pizza Quattro Stagioni
- Blue Cheese, Radicchio, Onion and Honey Flatbread Strips
- Mexican Pizza with Avocado Crema
- Clam Pizza
For the Caramelized Onions
- 1 tablespoon unsalted butter
- 3 large yellow onions about 1 1/2 pounds halved lengthwise, and thinly sliced
- ½ teaspoon Kosher salt
- Freshly ground pepper to taste
- ½ teaspoon sugar
- 1 cup fresh ricotta preferably whole milk
- ½ cup finely grated Grana Padano cheese
- 2 teaspoons minced fresh oregano or 1 teaspoon dried
- 2 anchovies rinsed and very finely minced into almost a paste (optional)
- Freshly ground pepper to taste
- 1 package Wewalka Classic Pizza Dough
- 2 cups grated fresh mozzarella
- 1 cup grated Fontina Cheese
- Snipped chives to serve optional
- In a large skillet, melt the butter over medium heat. Add the onions and salt and pepper if using, and cook, stirring occasionally, until softened and just beginning to brown about 30 minutes.
- Add the sugar, reduce the heat to medium low, and cook, stirring frequently, for another 20 minutes, until the onions are soft and nicely browned. Keep a close eye on the heat, and lower it a bit if the onions on the bottom of the pan starts to burn. If the onions start to stick you can add a tablespoon or two of water and give it a stir; repeat as needed. Taste and adjust the seasonings. Let cool slightly.
- Preheat oven to 425°F. Blend the ricotta, Grana Padano, oregano, anchovies and pepper together in a medium bowl. Unroll the pizza dough right on its parchment paper onto a rimmed baking sheet. Spread the ricotta mixture over the dough, leaving a ½-inch border.
- Sprinkle half of the grated mozzarella and half of the grated fontina evenly over the ricotta. Spread the caramelized onions evenly over the cheese, then sprinkle the rest of the grated mozzarella and fontina over the onions. Bake until the edges of the crust golden brown and when a spatula is slid under the tart it lifts up firmly, about 22 to 26 minutes.
- Distribute the chives over the pizza, if desired. Serve warm or at room temperature, cut into squares.