There are the classic pizza toppings: margherita, prosciutto, mushroom. And, these pizza toppings are classics for a reason. They’re delicious and crowd pleasing. But another more modern classic appearing on more and more menus is caramelised onion and potato. Sure, it’s carbs on carbs, but it’s absolutely mouthwatering. I’ve worked with Australian Onions to make caramelised onion sheet pizza topped with potato. And this one is one for everyone.
Caramelised onion sheet pizza
Making this pizza is easy, even though it might seem like a labour of love. Caramelising the onions is important as it softens them and also makes them sweeter. The other essential part is to thinly slice the potatoes so that they become crisp and another delicious textural element.
Sweeten those onions
Onions are seriously one of the most versatile vegetables. In fact, along with potatoes – this caramelised onion sheet pan pizza really does love a versatile veggie!
But why are onions so versatile? They’re the base for sofrito – a staple in Italian cooking. They make delicious onion rings which are great on their own or in a burger. And who can go past a French onion soup? Quick pickled onions are the cherry (ahem onion) atop many delicious brekkies. So, it’s time to make these onions your own – and it’s all about caramelising.
I’ve previously detailed how to perfect the caramelisation in my deluxe steak sandwich. The cliff notes? It’s all about low and slow – be patient! It will take at least 45 – 60 minutes but you won’t regret a single second.
D’oh! I mean, dough!
Dough is one of my love languages, but I understand that for others it can be a bit of a Shakespearean tragedy. And so, although I take you through how I make my dough (check out my no-knead focaccia video!), you can always rely on pre-made dough. In fact, some local pizza places are selling balls of dough so that you can have quality dough for a low cost.
The rest of the toppings for caramelised onion sheet pizza
It’s not just onions and potato. Once again, I’ve been developing this recipe to make it the most scrumptious. To complete the caramelised onion sheet pan pizza I suggest two types of cheese. Gruyere for sharpness and buffalo mozzarella for the ooey gooey melty goodness.
What is sheet pan?
Sheet pan is a commonly used term in the States but here in Australia it isn’t always known as that. For my local readers, it’s a baking pan or baking sheet. It’s a one pan recipe that will create a square or rectangular pizza with crispy, crunchy corners.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna photography.
Caramelised onion sheet pan pizza
- 700 g bread flour
- 680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration
- 7 g dry yeast
- 12 g fine sea salt
- 1 tsp honey optional
- 60 mL extra virgin olive oil
- 4 brown onions
- 2 tbsp olive oil +1 tbsp to drizzle
- 1 potato finely sliced and peeled
- 2 sprigs rosemary
- 50 g gruyere cheese grated
- 120 g buffalo mozzarella cheese
- salt + pepper
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
- Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
- Repeat the stretch and fold method until a neat ball has formed.
- In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
- Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top. While the dough is proofing, prepare your toppings.
- To make the caramelised onions, heat the olive oil in a heavy based deep saucepan over medium heat. When sizzling, add the onion. Immediately reduce the heat to low and cook for 60 minutes, stirring occasionally..
- Once the onion is golden brown, season with a generous amount of salt and stir through. Take off the heat and set aside.
- When ready to assemble the pizza, preheat the oven to 200 degrees Celsius / 390 Degrees Farenheit.
- Take the proofed dough and use your fingers to dimple the dough.
- Top the pizza dough with a sprinkle of gruyere cheese, followed by the caramelised onions, potato slices and buffalo mozzarella. Sprinkle rosemary and salt and pepper all over. Drizzle with 1 tbsp olive oil and bake for 30 minutes or until golden brown and the cheese has melted.
- Remove from the oven and sprinkle with some extra rosemary leaves. Leave to sit for 5 minutes before slicing into it.