Caramelized Onion and Gruyere New York Style Pizza
Caramelized Onion and Gruyere New York Style Pizza
Elevate your pizza night with this sophisticated New York Style Pizza, where classic thin crust meets gourmet toppings. Sweet, deeply caramelized onions provide a rich, savory-sweet counterpoint to the nutty and slightly sharp Gruyere cheese. A touch of fresh thyme and garlic enhances the aromatic profile, all balanced on a perfectly crisp yet chewy New York-style crust. This recipe demonstrates how simple, high-quality ingredients can transform a beloved staple into an extraordinary culinary experience, perfect for impressing guests or enjoying a refined meal at home. The thin crust is key to a true New York pizza, allowing the vibrant flavors of the caramelized onions and Gruyere to truly shine.
- Preparation time
- 30 min
- Cooking time
- 20 min
- Total time
- 50 min
- Servings
- 4
Instructions
Caramelizing Onions
- 1Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced onions and a pinch of salt.
- 2Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and very soft. Adjust heat as needed to prevent burning. If they start to dry out, add a tablespoon of water.
- 3Once caramelized, stir in the minced garlic and cook for another minute until fragrant. Remove from heat and set aside to cool slightly.
Assembling and Baking the Pizza
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside, if using, for at least 30-60 minutes. If not using a stone, preheat a baking sheet.
- 2On a lightly floured surface or semolina-dusted pizza peel, stretch or roll the New York style pizza dough into a roughly 12-14 inch circle, aiming for a thin center and slightly thicker rim.
- 3Brush the edges of the dough with the remaining 1 tablespoon of olive oil. Spread the caramelized onions evenly over the dough, leaving a small border for the crust.
- 4Sprinkle the shredded mozzarella cheese over the onions, followed by the shredded Gruyere cheese and chopped fresh thyme.
- 5Carefully transfer the pizza to the preheated pizza stone or baking sheet.
- 6Bake for 10-15 minutes, or until the crust is golden brown and crisp, and the cheese is bubbly and lightly browned. The exact time will depend on your oven and desired crispness.
- 7Remove the pizza from the oven, let it rest for a few minutes before slicing, and serve hot.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 19 g
- Fat
- 22 g
- Carbs
- 46 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 19 g |
| Fat | 22 g |
| Carbs | 46 g |
Tips
- Slice onions uniformly thin to ensure even caramelization and prevent some from burning while others are still raw.
- A preheated pizza stone helps achieve that desirable crispy New York-style crust. Give it ample time to heat thoroughly.
- Arugula tossed with a simple vinaigrette can add a fresh, peppery contrast to the rich pizza after it has baked.