French Onion Soup Pizza
A pan baked pizza with buttery caramelized onions topped with irresistible nutty gruyère cheese is like a deconstructed french onion soup in all the best ways.
Servings: 1 Pizza
Calories:
Equipment
- 9 inch Cast Iron Pan
Ingredients
- 1 Pizza Dough room temperature
- 1 TBSP Butter
- 4 Medium Onions - thinly sliced
- ½ tsp Salt
- 3 sprigs Fresh Thyme
- 2 cloves Garlic - minced
- ½ tsp Black Pepper
- ½ cup Red Wine
- 1 cup Beef Stock
- 1 cup Shredded Mozzarella Cheese
- 6 oz Gruyère Cheese
- 3 TBSP Corn Meal
- Drizzle of Olive Oil
Instructions
- In a large pot, add your butter, onions and salt. Start to cook over medium heat. Set out your pizza dough on the counter for later.
- Over medium heat, continue to cook until the onions caramelize, stirring very minimal, only to prevent burning. The longer you go between stirring the more brown your onions will caramelize which gives the most robust french onion soup flavor. This will take about 20 minutes over medium heat. This is the perfect time to prep your other ingredients.Once your onions are soft, have a sweet fragrance and are brown, add in your thyme, garlic and black pepper.
- Preheat your oven to 425F.
- Deglaze with your red wine - over medium heat, add your red wine and with a wooden spoon, scrape the bottom of the pot to incorporate any of those flavors that were cooked on while the onions caramelized. Over medium heat, let the red wine reduce and cook down so that there is no more liquid in the pot about 3-5 minutes. (optional, you can skip to your beef stock if you do not want to cook with wine)
- Add in the beef stock and over medium-high heat let the beef stock cook down until the liquid is thick and almost completely reduced about 3-5 minutes.. Take off heat and set aside.
- Sprinkle the bottom of your cast iron pan with corn meal. This will prevent it from sticking and will gives the pizza crust the perfect texture. Add your dough.
- Press your dough out to the edges of your cast iron pan so that the dough goes up the edge just slightly, this will give you a pan style pizza crust.
- Drizzle a little olive oil, this will make your crust strong and sturdy so it can be picked up to eat.
- Add on your mozzarella cheese. Using a fork or tongs, take out your sprigs of thyme and set aside. Then using your fork or tongs, add all of your caramelized onions to your pizza, this method will help any excess liquid drip off before going on the pizza.
- Top with shredded Gruyère Cheese.
- Bake at 425F for 12-14 minutes. Garnish with fresh thyme.
