This Red Onion White Pizza uses just a few simple ingredients in a way that really makes their flavors shine. I was introduced to this type of white pizza when I was in Rome and haven’t stopped thinking about it ever since. While I may be biased as an onion lover, this pizza is really, really good.
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Ingredients
There are minimal ingredients needed to make this red onion pizza but they work together and highlight each other's strengths perfectly. Note, there is no tomato sauce in this recipe, it is a white pizza.
- Pizza dough: Homemade pizza dough or store-bought pizza dough both work great. I like to get the pre-made one from Trader Joe’s.
- Red onions: Two small red onion sliced as thin as you can. When red onion gets cooked it becomes super tender and a little sweet.
- Mozzarella cheese: Melty mozzarella cheese as the base of the pizza. Low-moisture cheese for this pizza is ideal, so shredding the block of low moisture or pre-shredded work great. Other kinds of cheese that you could use are gruyere or fontina.
- Fresh oregano: A fresh herby element to top off the pizza. If you don’t have fresh, a sprinkling of dried oregano is also great. Other fresh herb options that work well are fresh parsley, fresh thyme, and fresh basil.
- Ricotta cheese: Dollops of fresh ricotta add another creamy cheesy aspect to the pizza.
- Extra virgin olive oil: for drizzling on the onions to help them soften up, and on the crust to help it get golden brown. Olive oil is okay too (as opposed to extra virgin).
- Salt: for sprinkling on top. Kosher salt or flaky salt.
Step by step instructions
This red onion pizza is hopefully pretty easy to throw together, the most difficult part is slicing the onions, be careful while you do so.
1. Stretch/roll out your dough. Stretch out your dough on a lightly floured surface or on a piece of parchment paper. Transfer it to a parchment lined baking sheet and drizzle the top with olive oil.
2. Top the pizza. Sprinkle shredded mozzarella cheese on top of the dough then lay the sliced onion rings all over, overlapping to cover as much surface area as you can.
3. Drizzle with oil and bake. Drizzle a little extra virgin olive oil over top of the onions and bake in a preheated 425°F oven for 25 minutes until the crust and onions are golden brown.
4. Finish. Top the warm pizza with dollops of fresh ricotta cheese, fresh oregano, and a generous pinch of salt.
Tips and tricks
- Roll the dough out only when it is at room temperature. If it’s cold, it’ll not be as pliable and it’ll spring back together. You can use a rolling pin or just use your hands to stretch it out. If it keeps coming back together, just let it rest in a warm place for a bit longer.
- If you’d like to make homemade pizza dough, this one is great
- So your pizza doesn’t stick to the baking sheet, use a non-stick baking sheet, drizzle olive oil on it, or lay down parchment paper
- If you have one, using a mandoline can be really helpful to slice the onions thin and consistently
- Take the ricotta out of the fridge when you put the pizza in the oven to take the chill off
- If you like a bit of tang, drizzling some balsamic vinegar on top is amazing
- Use a pizza stone if you have one instead of a sheet tray
Storage and reheating
- Storage: keep in an airtight container or wrap in plastic wrap and store in the fridge for up to 4 days
- Reheating: warm in a 350°F oven for about 10 minutes until warmed through
FAQs
You can! The flavor will be a little different because the red onions are a sweeter variety of onion, but it’ll still be delicious.
Yes! Sprinkle red pepper flakes over top of the mozzarella cheese before you put the onions down
Sure! If there is one you know you like, go for it.
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📖 Recipe
Red Onion White Pizza
Ingredients
- 1 lb pizza dough
- 2 small red onion sliced into rounds ¼-inch thin
- 1 ¾ cup shredded mozzarella
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh oregano chopped
- ¼ cup whole milk ricotta cheese
- 1 teaspoon flaky salt
Instructions
- Preheat your oven to 425°F.
- Stretch out the pizza dough on a lightly floured surface or on a piece of parchment paper. Transfer it to a parchment lined baking sheet or pizza stone, and drizzle the top with olive oil.
- Sprinkle shredded mozzarella cheese on top of the dough then lay the sliced onion rings all over, overlapping to cover as much surface area as you can.
- Drizzle a little extra virgin olive oil over top of the onions and bake in a preheated 425°F oven for 25 minutes until the crust and onions are golden brown.
- Top the warm pizza with dollops of fresh ricotta cheese, a sprinkle of fresh oregano, and a generous pinch of salt.
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