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Caramelized Onion White Pizza CLINTON KELLY

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Clinton’s Caramelized Onion White Pizza is a sure fire hit!

1 ball store-bought pizza dough (room temperature)
4 tablespoons olive oil (divided)
Kosher salt and freshly ground black pepper (to taste)
3 tablespoons olive oil (plus more as needed)
2 large yellow onions (peeled, thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
1 cup fresh mozzarella (shredded)
1/2 cup ricotta
1 clove garlic (peeled, minced)
2 teaspoons fresh thyme leaves (roughly chopped)
2 tablespoons Parmigiano-Reggiano (grated)

Preheat oven to 450ºF. Grease an 8 1/2-by-12-inch baking sheet with olive oil.
Stretch the ball of dough until it reaches the edges of the baking sheet. Brush the dough with 2 tablespoons of olive oil. Dimple the dough with your fingers. Place in the oven to bake for 6 to 8 minutes until puffy on top. Remove the crust from the oven to cool completely.
For the Caramelized Onions: Preheat a large saute pan over low heat and add the olive oil. Add the onions and cook, stirring occasionally, to prevent browning for about 30 to 45 minutes. Add more olive oil as necessary and deglaze the skillet with a tablespoon of water if brown bits form on the bottom of the skillet. Remove from heat and set aside.
To Assemble: Increase oven temperature to 500ºF.
In a small bowl, add the mozzarella, ricotta, garlic, and thyme and stir until smooth. Season with salt and pepper.
Spread the mozzarella mixture on top of the crust and add the caramelized onions in an even layer. Sprinkle the Parmigiano-Reggiano on top. Place in the oven on the bottom rack to bake until the crust is golden brown, about 12-14 minutes.
Tip: Cover dough with a towel and allow to come to room temperature and slightly rise before stretching on the baking sheet. If the dough bounces back after stretching, allow the dough to rest for additional time at room temperature.

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One Comment

  • Sally says:

    Delicious and easy, just be sure to make carmalized onions ahead of time. For real ease and fewer calories I used ultra thin whole wheat pizza crusts.

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