hot onion white pizza
Whitey McWhite food has never looked so luscious.
J doesn’t love white pizza, and honestly, before I tried this one, I wasn’t a huge fan either. I think many chains adopt alfredo-esque sauces for their menu and, though I love alfredo, I’m not gung-ho about it on anything other than pasta.
Ricotta, though? Pretty great. It adds enough creamy, saucy consistency without being mush against the bottom crust.
I’ve played many times recently with a hot onion vinaigrette, and I think I’ve nailed that formula down to a t. The recipes surround it, not so much…until pizza steps in, puts on its top hat, and shows the world who’s boss.
Light enough for summer but hefty enough to fill the tummy well, Hot Onion White Pizza is a stupendous addition to your meal plan this week. The caramelized onions simmer down to a tangy, buttery sweetness, aided by a touch of garlic and cider vinegar. I am a sucker for anything with caramelized onions and will use them to garnish any shit I can whenever I feel like slicing up those tear-jerker veggies. So beautiful. No wonder we cry when we cut onions.
Hot Hot Hot
What makes this particular onion “hot”? Typically, hot bacon dressing involves a warm vinaigrette speckled with crispy bacon bits. Though this is not a true dressing, the same sweet, vinegary flavors infuse the golden onions likening it to its condiment counterpart.
I usually like to caramelize onions over a long period, but in this recipe I condone swiftness in the process. Add the sliced onions to a skillet with melted butter, salt, and pepper, and stir over medium heat frequently for 10 minutes or so. Throw in some garlic and fresh oregano, then finish with a splash of cider vinegar and red pepper flakes. The result? Beautifully jammy, slightly crisp browned onions.
Pie Saves Lives
Get your oven going to 450 or so. If you’re not afraid of higher temps and have an appropriate pan or stone, go up to 500. I just don’t, and I’m a weeny, so 450 is good enough for me.
Grab your hunk of homemade or storebought pizza dough (as always, if you make it at home, add about 60 minutes to your prep time). Push, twirl, fling, slap, roll it into your desired shape and thickness. Lay it on a baking sheet lined with parchment or a stone that’s been hanging in the hot oven for awhile.
Then, layer on all the goodies. I start with a few swipes of peach jam for a sweet surprise beneath all the savory flavors. Then ricotta, onions, shredded mozzarella and gouda, and a few more onions if you want them to poke out the surface a bit.
Bake up the pizza until the crust browns and the cheese is melted. The onions will light up your home with a mouthwatering fragrance. If you’re weird, you’d want to wear it as perfume. If you’re not that weird, you’ll just want to dive into your oven and snarf the pizza in one swallow. Don’t do that. Because that’s weird. And deadly.
Slice up the pizza while it’s fresh from the oven and throw some basil on top for a bit of fresh greenness. This is perfect Pizza Friday fare and I’d definitely swing a romaine salad with cucumbers, tomatoes, and a light balsamic dressing as a side dish. Or a kale Caesar salad.
Weeknight, weekend, any way you want, really. Fast enough for busy evenings but special enough for a date night in. Yes, I just called you special. Because you are.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Summer pizzas worth a go:
Detroit-Style Roasted Red Pepper Tomato Pizza
Garden Greens and Goat Cheese Pizza
Pesto Sausage and Potato Breakfast Pizza with Spicy Lemon Arugula
hot onion white pizza
Ingredients
- 1 large yellow onion, thinly sliced
- 2 tbsp salted butter
- 1 tbsp fresh oregano, chopped
- 3 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes
- 1 lb pizza dough, homemade or store bought
- 2 tbsp peach preserves
- 1 cup whole milk ricotta cheese
- 1 cup part-skim mozzarella, shredded
- 1 cup gouda cheese, shredded
- fresh basil and black pepper, to serve
Instructions
- Preheat oven to 450 degrees for at least 15 minutes, but preferably an hour.
- Melt butter in a skillet over medium heat. Add the onions and a pinch of salt and pepper. Cook for 10 minutes, stirring frequently, until golden and reduced. Add the garlic and oregano and heat an additional minute, then stir in the cider vinegar and red pepper flakes. Cook 5 minutes more until very soft.
- Push, roll, and press the pizza dough into a 12-16 inch circle. Set onto a parchment lined baking sheet or pizza stone. Spread the peach jam on the bottom, then dollop the ricotta and swirl into the jam. Sprinkle on the onions, then layer the cheeses. Top with any onions leftover.
- Bake for 12-15 minutes until the cheese melts and the crust is golden. Slice and serve hot with fresh basil and black pepper, as desired.
