There’s something magical that happens when onions meet heat and time—they transform from humble beginnings into golden strands of sweet, jammy perfection. Now imagine that nestled on a crisp pizza crust with pockets of tangy blue cheese melting into every nook. That, my friends, is the kind of culinary alchemy that turns an ordinary weeknight into something worthy of a candlelit dinner.
This isn’t just pizza—it’s a love letter to patience and bold flavors. The kind of dish that makes you pause mid-bite, close your eyes, and savor the moment. Whether you’re looking to impress a date or simply treat yourself, this recipe delivers restaurant-worthy results with heart and soul.
Why This Recipe Works
- Flavor fireworks: The sweet depth of caramelized onions plays off the bold punch of blue cheese like a perfectly tuned duet.
- Simple sophistication: With just a handful of quality ingredients, you’ll create something extraordinary.
- Endless adaptability: Swap cheeses, experiment with doughs—this recipe is your canvas.
The Story Behind the Sauce
While pizza traces its roots back to ancient flatbreads, this particular combination is a modern masterpiece. It’s proof that sometimes the most extraordinary dishes come from pairing a few simple ingredients with care and intention.
Essential Ingredients & Tools
For the Caramelized Onions
- 2 large yellow onions (about 1.5 lbs / 680g): Thinly sliced—this isn’t the time for haste. The uniform cuts ensure even caramelization.
- 2 tbsp (30ml) olive oil: The good stuff, the kind you’d drizzle on bruschetta. Extra-virgin adds depth.
- 1 tbsp (15g) butter: Because everything’s better with butter. Unsalted lets you control seasoning.
- 1 tbsp (15ml) balsamic vinegar (optional): Adds a tangy sweetness that balances the onions’ richness.
- 1 tsp fresh thyme leaves: Their earthy perfume is the perfect accent. Dried works (use ½ tsp) but fresh shines.
- Salt and pepper: To coax out all those beautiful flavors.
For the Pizza Itself
- 1 lb (450g) pizza dough: Let it come to room temperature—it’ll stretch like a dream. Store-bought or homemade both work.
- 4-6 oz (115-170g) blue cheese: Crumbled, because we want pockets of tangy goodness. Gorgonzola or milder Danish blue are great choices.
- 4 oz (115g) mozzarella: Shredded, for that perfect cheese pull. Low-moisture works best to prevent sogginess.
Tools You’ll Need
- A trusty skillet: For transforming those onions into gold. Stainless steel or cast iron ideal; nonstick works too.
- Pizza stone or steel: The secret to a crisp, blistered crust. No stone? Use an upside-down baking sheet.
- Pizza peel: Your ticket to easy oven transfers. Substitute with a flat baking sheet in a pinch.
- Parchment paper: Because no one likes a stuck pizza.
Serves: 3-4 hungry souls | Prep: 20 minutes | Cook: 15 minutes | Total: About 1.5 hours (mostly hands-off)
How to Make Caramelized Onion and Blue Cheese Pizza
- The Onion Transformation
In your skillet over medium-low heat, combine the 2 tbsp (30ml) olive oil and 1 tbsp (15g) butter—this is where the magic begins. Add your thinly sliced 2 large yellow onions (about 1.5 lbs / 680g) with a pinch of salt, and here’s where patience becomes your best friend. Stir occasionally over the next 45-60 minutes as they slowly turn from pale and sharp to deep golden and sweet. Why slow? High heat burns the sugars before they fully develop. In the final moments, stir in the 1 tbsp (15ml) balsamic vinegar (if using) and 1 tsp fresh thyme leaves, then set aside to cool slightly. - Oven Prep
Slide your pizza stone onto the middle rack and crank the oven to 500°F (260°C). Give it a full 45 minutes to heat—this ensures that beautiful crust we’re after. Pro tip: The stone radiates heat like a professional oven, creating instant crust crispness. - Dough Handling
On a lightly floured surface, gently coax your 1 lb (450g) pizza dough into a 12-14 inch circle. Use your fingertips, not a rolling pin—we want character, not cardboard. If it fights back, let it rest for 5 minutes before continuing. Why? Gluten relaxes, making stretching easier. - Assembly
Transfer your dough to a parchment-lined peel. Spread those glorious onions evenly, leaving a 1-inch border for the crust. Sprinkle the 4 oz (115g) mozzarella first—it’s the glue—then dot with 4-6 oz (115-170g) blue cheese crumbles. Think of it like seasoning—you want little bursts of flavor throughout. - The Big Moment
Slide your creation onto the preheated stone and bake for 10-15 minutes until the crust is golden and the cheese is bubbling. Halfway through, give it a turn if your oven has hot spots. Watch for: The crust should sound hollow when tapped. - The Hardest Part
Let it rest for 3-5 minutes before slicing. I know, the aroma is intoxicating, but this ensures every slice holds together beautifully.
Pro Technique
Onion Wisdom
Caramelizing onions is a meditation. Keep the heat medium-low—if they start sticking, a splash of water will loosen those flavorful bits (called fond). Stir every 10 minutes or so, but don’t hover. They need their space to transform. Test doneness: Drag a spoon through the pan. If liquid fills the gap quickly, keep cooking.
Crust Secrets
That preheated stone is non-negotiable for a crisp crust. For extra texture, sprinkle cornmeal or semolina on your parchment before assembling—it creates tiny air pockets underneath.
Cheese Notes
If blue cheese feels too bold, mix it with cream cheese (1:1 ratio) first. Or layer it under the mozzarella. And if you’re using a particularly pungent variety like Roquefort, a handful of toasted walnuts can provide a lovely counterpoint.
Perfect Pairings
Complementary Dishes
- Arugula Salad: Toss peppery arugula with lemon vinaigrette and shaved Parmesan. The bitterness cuts through the pizza’s richness.
- Roasted Garlic Soup: A creamy, mellow soup balances the bold cheese.
Drinks
- Dry Riesling: Its crisp acidity and stone-fruit notes highlight the onions’ sweetness.
- Amber Ale: Malt-forward beers complement the caramelized flavors without overpowering.
Something Sweet
- Dark Chocolate Truffles: A bite of 70% dark chocolate contrasts the savory notes.
- Poached Pears: Serve warm with a scoop of Vanilla Gelato for a light finale.
Storage & Freshness Guide
Leftovers
Wrap slices tightly in foil or beeswax wrap and refrigerate for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness—microwaving is a crime against good pizza.
Freezing
Assemble the pizza (minus baking) on parchment, freeze until firm, then transfer to freezer bags. When cravings strike, bake from frozen, adding 3-5 extra minutes.
Make-Ahead
Those caramelized onions will keep for 5 days in the fridge or 3 months frozen. Store them in an airtight container with a thin layer of olive oil to prevent drying out.
FAQs
Can I use store-bought caramelized onions?
While homemade is ideal, quality store-bought can work in a pinch—just drain any excess liquid to prevent a soggy crust.
How do I tone down the blue cheese?
Mixing it with cream cheese or using milder varieties like Gorgonzola Dolce can help. Alternatively, layer it under the mozzarella.
Why is my crust soggy?
Ensure your oven and stone are fully preheated, and don’t overload the toppings—sometimes less is more. Also, pat dry any store-bought onions before using.
This pizza isn’t just food—it’s an experience. The kind of dish that makes ordinary evenings feel special, that turns cooking into an act of love. So take your time, savor the process, and most importantly, enjoy every delicious bite.
Caramelized Onion and Blue Cheese Pizza: A Symphony of Sweet and Savory
Make this irresistible Caramelized Onion and Blue Cheese Pizza for a sweet-savory flavor bomb. Perfect for date night or a solo treat—try it tonight!
Ingredients
For the Caramelized Onions:
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2 large yellow onions (1.5 lbs / 680g, thinly sliced)
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2 tbsp olive oil (30ml)
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1 tbsp unsalted butter (15g)
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1 tbsp balsamic vinegar (15ml, optional)
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1 tsp fresh thyme leaves
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Salt and black pepper (to taste)
For the Pizza:
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1 lb pizza dough (450g, room temperature)
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4-6 oz blue cheese (115-170g, crumbled)
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4 oz mozzarella cheese (115g, shredded)
Instructions
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Heat 2 tbsp (30ml) olive oil and 1 tbsp (15g) butter in a large skillet over medium-low heat. Add 2 large yellow onions (1.5 lbs / 680g) and salt. Cook for 45-60 minutes, stirring occasionally, until deep golden brown. Stir in 1 tbsp (15ml) balsamic vinegar and 1 tsp fresh thyme leaves in the last 5 minutes.01
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Preheat oven to 500°F (260°C) with a pizza stone on the middle rack for 45 minutes.02
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On a floured surface, stretch 1 lb (450g) pizza dough into a 12-14 inch circle. Let rest 5 minutes if resistant.03
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Transfer dough to parchment-lined peel. Spread onions evenly, leaving a 1-inch border. Top with 4 oz (115g) mozzarella, then 4-6 oz (115-170g) blue cheese.04
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Slide pizza onto preheated stone. Bake for 10-15 minutes until crust is golden.05
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Rest for 3-5 minutes before slicing.06
