Caramelized onion pizza

Ingredients

For 2 people

• 2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 3/4 tsp fine salt
• 3/4 cup warm water
• 3 tbsp olive oil
• 8 oz yellow onion, thinly sliced
• 1 tbsp water
• 1 tsp balsamic vinegar
• 1 cup shredded low-moisture mozzarella
• 1/4 cup grated Parmesan cheese
• 1 tbsp cornmeal
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes

Method

1. Make and rest the doughIn a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1/2 tsp fine salt. Stir in 3/4 cup warm water and 1 tbsp olive oil until a shaggy dough forms. Knead in the bowl or on a lightly floured counter for 4 to 5 minutes until smoother and elastic. Cover and let rise at room temperature until doubled, about 60 minutes.
2. Start the onions low and slowWhile the dough rises, heat 1 tbsp olive oil in a 10-inch skillet over medium-low heat. Add 8 oz thinly sliced yellow onion and 1/4 tsp fine salt. Cook, stirring every few minutes, for 15 to 20 minutes until soft and pale gold. If the pan looks dry before the onions are tender, add 1 tbsp water to keep them from scorching.
3. Deepen the onion flavorContinue cooking the onions over medium-low for 5 to 10 minutes more, stirring more often near the end, until they are mahogany brown, sticky, and reduced. Stir in 1 tsp balsamic vinegar and cook for 30 seconds to glaze the pan. Remove from the heat and let the onions cool briefly so they do not melt the dough before baking.
4. Shape the pizza baseHeat the oven to 475 F with a rack in the lower third. Lightly oil a 12-inch pizza pan or baking sheet with 1 tbsp olive oil, then sprinkle with 1 tbsp cornmeal. Punch down the dough and press it into a 12-inch round or oval, making the center slightly thinner than the rim. If the dough springs back, rest it for 5 minutes and continue shaping.
5. Add sauce-free toppingsBrush the dough lightly with the remaining 1 tbsp olive oil, then spread the caramelized onions over the surface, leaving a 1/2-inch border. Top with 1 cup shredded low-moisture mozzarella and 1/4 cup grated Parmesan cheese. Finish with 1/4 tsp dried oregano and 1/4 tsp red pepper flakes.
6. Bake until brownedBake for 12 to 15 minutes, rotating once halfway through, until the crust is browned on the edges and the cheese is fully melted with a few deep golden spots. If the bottom is pale, slide the pizza directly onto the oven rack for the last 1 to 2 minutes. Keep an eye on the onions so they do not darken too much.
7. Rest and sliceLet the pizza rest on the pan or a cutting board for 5 minutes so the cheese sets and the slices hold together. Cut into 4 wedges for a main course or 6 smaller pieces as an appetizer. Serve warm while the crust is still crisp at the edges and the onions are glossy.
8. Finish for servingFor the cleanest slices, use a sharp knife or pizza wheel and wipe it between cuts. If you want a slightly richer finish, drizzle a tiny extra thread of olive oil over the top after baking rather than before, which keeps the crust from getting greasy.