Creamy Ricotta and sweet caramelized onions baked over a pillowy homemade pizza crust is the very essence of comfort food. Whether you’re snowed in, hosting a pizza party, or prepping for game day, our Caramelized Onion and Ricotta Pizza needs to be on the menu.
I like making bold claims based solely on preference and personal opinion, I’m just that confident- when it comes to certain things. Take for instance pizza. It’s truly one of my favorite foods like any other quintessential New Yorker. It comes in many forms, with a variety of different toppings, and various sides, and may I also say, it’s just something that always seems like a good idea.
Long day? Order a pizza. Hard day? Order a pizza. Hosting a party? Serve pizza. Snowy day at home and looking for something to do? Make a pizza.
That pretty much brings us to today’s recipe. I’ve been on a serious pizza kick and the craving doesn’t seem to be going away anytime soon.
Recently, I deviated from the red sauce and cheese pie and opted for a white cheese, onion, and mushroom slice. That was a transformative experience for me. Ever since I’ve been craving that pie again. I decided- hold on. Why don’t I make my own? Though I didn’t have mushrooms on hand, I did have an extravagantly large bushel of sweet onions (there’s a not-so-long story to that- friends migrated to Florida for the winter and brought over some pantry goods. Why did they have several pounds of onions on hand? One may never know. But I’m certainly not one to complain as I do love sweet onions. So brace yourself for more future onion recipes this month). Also stored in the back of the fridge was a container of Ricotta cheese.
So, I took that as my sign to make this pizza and it was everything I had hoped. Mushrooms are definitely optional but I found other ways to elevate this pie so their absence wouldn’t be so obvious.
Recipe Overview – What to Expect
Let's talk about why you'll love today's recipe:
Taste and Texture
If you're craving something a little different from the traditional red sauce and mozzarella pizza, this should be right up your alley. It's creamy and rich from the fresh ricotta cheese and a heavy layer of grated Parm. The caramelized onions and roasted garlic are hearty and a perfect swap for the marinara topping. The onions and garlic are sweet creating this multi-dimensional fusion of flavors that go from sweet, savory, to slightly salty all at once. As epicurious as this all sounds, however, the recipe could not be easier, which brings us to our next point.
Difficulty Level
Pizza is one of the easiest and fun dishes you can make and this one is no exception. The onions cook up faster too than if you were to make your own sauce. There's the same level of prep I would argue though it still is one of the most assessable recipes for a homemade pizza.
Preparation Process
If you're looking to cut some corners or time, you can certainly use fresh pizza dough from your local pizzeria which is what I have done in the past when the family decided on having a pizza night and cooking together. From that point all that is required is cooking down the onions and roasting the garlic. Then we layer it all together and bake until bubbly and golden.
Ingredient Notes – Everything You’ll Need
- Sweet Onions – Also known as Vidalia onions these are my favorite to cook with. I prefer yellow Vidalia as they are the sweetest but also the most accessible.
- Panko – One of my secrets to the best-caramelized onions is bread crumbs. It adds a little flavor and a little texture which is perfect here because it helps to create a more filling topping. I use plain panko usually since I like to adjust the spices to the dish I am making
- Substitutions: Homemade breadcrumbs also work here as well as Italian-style breadcrumbs. I like Panko for the airier crunch, but either works here.
- Notes: I do not recommend using red onions if you don’t have sweet onions on hand. Red onions have a sharper, more pungent flavor and I think that will change the flavor profile of this dish. I like red onions on a veggie pizza or in salads. Otherwise, stick with Vidalia.
- Italian Seasoning – This is for the panko. Italian seasoning is just salt, pepper, dried basil, dried oregano, and rosemary. When I’m cooking for myself, I’ll eyeball it but usually 2 teaspoons will do. If you don't have Italian seasoning on hand you can add each spice individually. Check the measurements in the recipe card below.
- Garlic – I roasted the garlic until it’s like garlic butter. It helps to produce a sweeter result and more mellow which compliments the caramelized onions beautifully. I wrap a bulb in tin foil and then roast it at 400 degrees F. for 30 minutes. Afterward, once the onions are cooked, I toss a couple of cloves of the roasted garlic in with the panko.
- Ricotta Cheese – There’s just something so rich about a white cheese pizza vs a red sauce. But here’s a dirty little secret- ricotta cheese can mimic a white sauce all on its own. Not only does that result in an easier process to make this pizza, but it’s also not bad for you either. No cream or eggs are mixed into the ricotta, just plop dollops of it directly on the crust and evenly spread it over. Could not be easier.
- Parmesan Cheese - I have this imported sheep’s milk parmesan that I love. It’s salty and sharp and rich. I grated about ½ cup of this cheese and sprinkled it over the pizza as the final layer.
- Olive oil – And of course, you cannot forget olive oil. I strongly recommend olive oil anytime you’re making pizza or anything- usually. Don’t do neutral oil. The olive oil’s flavor only adds to the recipe. Remember, it’s not how much you put into something- it’s the quality of ingredients that elevates a dish.
And with that said, there is the main ingredient list. I have a tried and true pizza dough recipe here on Living the Gourmet that I have also included in the recipe card below.
Other videos you may enjoy
Print
Caramelized Onion and Ricotta Pizza
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
For the dough:
- 4 cups AP flour
- 2 teaspoons yeast
- 1 tablespoon sugar
- 2 cups warm water
- 2 teaspoons salt
- 1/3 cup olive oil
- Cornmeal, for sprinkling
For the toppings:
- 3 medium-sized Vidalia onions
- 2 teaspoons sugar
- 1 bulb of garlic
- 1/4 cup plain Panko
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 cup whole milk Ricotta cheese
- 1/2 cup fresh grated Parmesan cheese, plus 1 tablespoon
- Olive oil, for drizzling
Instructions
For the dough:
- Begin by proofing your yeast. Stir yeast and sugar in 2 cups warm water and let stand for about 10 minutes until it has bubbled.
- In the bowl of a stand mixer with a dough hook attachment, combine flour and salt. Add proofed yeast and olive oil and mix on low speed until just combined.
- Turn the dough out onto a well-floured surface. Gently knead the dough 2-3 times. In a lightly oiled bowl, place the dough and cover. Leave it to rest until it has doubled in size, or overnight in the refrigerator.
- Once the dough has doubled, turn out onto a well-floured surface and divide it. Roll each half out into a 16-inch circle. Sprinkle cornmeal over your pizza stone and carefully transfer the dough onto it. Proceed by preparing your toppings.
For the toppings:
- Preheat oven to 400 degrees F.
- Wrap a bulb of garlic in aluminum foil and roast for about 30 minutes while you prepare the onion topping.
- In a large cast iron pan over high heat, cook down the onions with sugar until they start to turn golden and caramelized. Add ½ teaspoon salt, ½ teaspoon pepper, and a drizzle of olive oil. Transfer to a glass bowl and set aside.
- In a small pan, toast the panko breadcrumbs. Season with ½ teaspoon salt, ½ teaspoon pepper, oregano, basil, and rosemary. Once the breadcrumbs are golden, remove them from the heat immediately and transfer them to a glass container.
- Add 2 tablespoons of the toasted panko to the caramelized onions and toss.
- Once the garlic is roasted, squeeze 3-4 cloves of garlic into the onion mixture as well and toss.
- Drizzle the dough with olive oil, and evenly spread the ricotta cheese over the rolled-out dough. Top with an even layer of the onion mixture, grated Parm, and an extra layer of olive oil.
- Bake for 20 minutes depending on the range of your oven. The crust should be golden once done.
- Remove and let cool slightly before slicing and serving! If desired, garnish with a sprinkle of fresh parsley or basil.
Notes
Our pizza dough recipe yields two pizza doughs. You can reserve the second dough for another pizza or bake for bread!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian American
And that is our recipe for Caramelized Onion and Ricotta Pizza. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Cooking!
0
Leave a Comment