French Onion & Gruyère Pizza
I love cooking from scratch but store bought pizza dough is a shortcut I’m all over. We do pizza night at least once a week and I think this method is pretty perfect. For my recent French themed party, I was inspired by the flavours of the south and the traditional Pissaladière, a pizza like bread baked with onions, olives and anchovies. I adapted it to my go to pizza recipe and it was perfection and literally disappeared in seconds. The perfect crispy crust, the sweet and savoury caramelized onions & sharp Gruyère cheese are a match made in heaven.
French Onion & Gruyère Pizza
Ingredients
- 1 store bought pizza dough
- 5 medium cooking onions thinly sliced
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- Freshly ground pepper
- 2-3 sprigs fresh thyme
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon anchovy paste optional
- Pitted black olives optional
- 4 cups Gruyère or Comté cheese grated
Instructions
- Place dough in a bowl and cover tightly with plastic wrap for at least 3-4 hours or until it is relaxed enough to spread. *The 3-4 hours I’m recommending for the dough to rest out of the fridge is what I usually do. It could be ready sooner depending on room temperature or other factors. As long as it’s spreadable you’re good to go.
- In a large skillet heat oil and 1 tablespoon of the butter on medium heat. Add all of the onions toss them to coat with the oil and butter and let them cook for about 5 minutes stirring them once or twice. Turn the heat down to low and continue cooking for ten more minutes, then add salt, sugar and pepper, and the last tablespoon of butter. Keep to cooking for about 10 more minutes stirring occasionally. The onions should start to develop a deeper colour and break down into a jammy consistency. Add in the thyme, vinegar and anchovy paste. Let cool.
- Preheat oven to 425 degrees
- Grease a large sheet pan (To grease the pan, using a paper towel I spread crisco or any brand of shortening all over and up the sides to prevent sticking). Using your palms and fingers, spread the dough as much as you can without it tearing. It should be fairly thin.
- Sprinkle 2/3 of the cheese evenly on the dough. Top with the onions(and olives if you wish) as evenly as possible, remaining cheese and a sprinkle of salt and pepper.
- Bake on the bottom rack for 15 minutes. serve hot or at room temperature.
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