Four Cheese Pizza with Carmelized Onions

This pizza recipe is topped with a ricotta blend, three more cheeses and a tangle of deeply flavored sautéed onions.

Cook Time: 
25 Minutes
Prep Time: 
45 Minutes
Serving Size: 

1 pkg. Wewalka Classic Pizza Dough
1 cup fresh ricotta, preferably whole milk
½ cup finely grated Grana Padano cheese
2 tsp. minced fresh oregano or 1 tsp. dried
2 anchovies, rinsed and very finely minced into almost a paste (optional)
Freshly ground pepper to taste
2 cups grated fresh mozzarella
1 cup grated Fontina Cheese
Snipped chives to serve (optional)

Caramelized Onions:

1 Tbsp. unsalted butter
3 large yellow onions (about 1 1/2 lbs.) halved lengthwise, and thinly sliced
½ tsp. Kosher salt
Freshly ground pepper to taste
½ tsp. sugar

  • To make the caramelized onion - In a large skillet, melt the butter over medium heat. Add the onions and salt and pepper if using, and cook, stirring occasionally, until softened and just beginning to brown - about 30 minutes. Add the sugar, reduce the heat to medium low, and cook, stirring frequently, for another 20 minutes, until the onions are soft and nicely browned. Keep a close eye on the heat, and lower it a bit if the onions on the bottom of the pan start to burn. If the onions start to stick you can add a tablespoon or two of water and give it a stir; repeat as needed. Taste and adjust the seasonings. Let cool slightly.
  • Preheat oven to 425°F. Blend the ricotta, Grana Padano, oregano, anchovies and pepper together in a medium bowl. Unroll the pizza dough right on its parchment paper onto a rimmed baking sheet. Spread the ricotta mixture over the dough, leaving a ½-inch border.
  • Sprinkle half of the grated mozzarella and half of the grated fontina evenly over the ricotta. Spread the caramelized onions evenly over the cheese, then sprinkle the rest of the grated mozzarella and fontina over the onions. Bake until the edges of the crust are golden brown and when a spatula is slid under the base it lifts up firmly, about 22 to 26 minutes.
  • Distribute the chives over the pizza, if desired. Serve warm or at room temperature, cut into squares.