Well Dined

14Oct/150

Caramelized Onion and Burrata Pizza

Well Dined | Caramelized Onion and Burrata Pizza

I love homemade pizza, you know this.  And I really love burrata on homemade pizza - it is so creamy and gooey and just heavenly.  It's great with tomatoes in the summer, but when paired with caramelized onions it becomes this luscious and sophisticated fall combination.

Well Dined | Caramelized Onion and Burrata Pizza

The onions are caramelized slowly with butter (this takes time and patience), and finished with balsamic vinegar.  They are piled on pizza dough and topped with torn burrata, no sauce needed.

Well Dined | Caramelized Onion and Burrata Pizza

Then it is baked and topped with fresh basil.  Oh. My. Gosh.  It is just so good - rich and creamy and perfect.

Well Dined | Caramelized Onion and Burrata Pizza

My thanks to Melissa from Smells Like Brownies, for suggesting that we make this and for teaching me to stop rolling my pizza dough out so dang thin!

Caramelized Onion and Burrata Pizza
adapted from Alexandra's Kitchen
1 pizza serves 2

1 large white or yellow onion, sliced thinly into half moons
1 tbsp unsalted butter
1 tsp balsamic vinegar
pinch of sugar (optional)
salt and black pepper
1/4 batch Lahey Pizza Crust
4 oz fresh burrata
fresh basil

Preheat oven to 500 deg F.  Place a baking stone or heavy-duty baking sheet in the oven to get hot.

Melt the butter in a cast-iron skillet or other heavy-bottomed pan over medium-low heat.  Add the sliced onions and cook, stirring occasionally, for 15-30 minutes, or until soft and amber brown.  Season with balsamic vinegar, sugar (optional), salt, and pepper.  Remove from the heat.

On a lightly floured work surface, press or roll the pizza dough into a 10″ round.  Place the dough on a cornmeal-covered pizza peel.

Mound the onions in the center of the crust, leaving an edge for the crust.  Top evenly with small pieces of burrata.

Carefully slide the pizza off the pizza peel onto the hot stone in the oven.  Bake for 10 minutes, or until the crust is puffed and lightly browned and the cheese has melted.

Cool for 5 minutes before slicing and serving, topped with fresh basil.

One Year Ago - Pasta with Sausage and Peppers
Two Years Ago - Paleo Chicken and Carrot Cauliflower Puree
Three Years Ago - Roasted Figs with Fresh Ricotta
Four Years Ago - Chili

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