bbq onion pizza
Onions caramelized in a rich bourbon bbq sauce, layered with cheese on crispy dough. Your best tailgate pal.
Ingredients
- 2 medium yellow onions, thinly sliced
- 1/2 cup bourbon (or use vegetable broth)
- 1/2 cup ketchup
- 1/3 cup dark brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 - 3/4 lb pizza dough
- 2 tbsp ranch dressing, homemade or store bought
- 1 cup low-moisture mozzarella, shredded
- 3/4 cup fontina, shredded
- extra ranch, fresh herbs, and chili flakes, for serving
Instructions
- Position a rack to the lower third of the oven. Preheat oven to 500 degrees. If using a pizza stone, place the stone on the rack.
- Heat 1 tablespoon olive oil in a large skillet. Saute the onions with a pinch of salt and pepper until very soft, about 8-10 minutes. Pour in the bourbon (or broth) and simmer 5 minutes longer, until the onions are golden. Pour in the ketchup, brown sugar, molasses, Worcestershire, smoked paprika, chili powder, and garlic powder. Lower the heat and simmer 10-15 minutes until the onions are browned and very saucy.
- Push and twirl and toss the pizza dough to shape into an approximately 12-inch circle or oval or whatever happens. If you want a thicker crust or bigger pie, use closer to 3/4 lb dough. Place onto the preheated pizza stone or a baking sheet.
- Spread the ranch on the bottom of the crust, then most of the onions. Sprinkle the cheeses overtop and a few more onions. You may have a few onions left over. Bake the pizza for 10-15 minutes until the cheese is melted, bubbly, and the crust is golden brown.
- Serve the pizza hot with fresh herbs and chili flakes.
Notes
Ranch dressing: Combine 1 cup Greek yogurt, 1/4-1/2 cup buttermilk, 2 tbsp lemon juice, 2 tbsp fresh chives, 1 tbsp dried parsley, 1 tsp each garlic and onion powder, and 1 tsp dried dill until well mixed. Taste and add salt and pepper. Dressing keeps well in the fridge for up to a week.