Have you ever caramelized an onion? Sometimes we caramelize onions just for the smell. That sweet and tangy aroma permeates our test kitchen and office for a day or two. It’s pure bliss and better than any scented candle we’ve ever found. Caramelization is a slow, methodical process but the result is worth every minute of wait, especially combined with a Gruyere cheese-topped pizza dough. Make it happen.
Caramelize your onions ahead of time according to this recipe.
Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Drizzle about 1 tablespoon of Colavita Extra Virgin Olive Oil on the top of the dough.
Cut strips or cubes of the Gruyere cheese and distribute along the top of the oiled dough.
Top the cheese with the caramelized onions.
Drizzle with Colavita Extra Virgin Olive Oil, season with salt and freshly ground black pepper.
Garnish with freshly chopped chives.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and garnish with fresh basil. Serve!