Caramelized Onion and Tomato Pizza

Prep 16 min


Cook 104 min


Ready in 120 min


  • ¾ cup (175 mL) warm water (120–130°F/49–55°C)
  • 1 tbsp (15 mL) olive oil, plus more for brushing
  • 1½ tsp (7 mL) instant yeast (about half a packet)
  • 2½ cups (625 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) sugar
  • 1 tbsp (15 mL) olive oil, plus more for drizzling
  • 1   onion, sliced
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1   clove garlic, pressed
  • ⅛ tsp (0.5 mL) each salt and pepper
  • 1 tbsp (15 mL) balsamic vinegar
  • 4 oz. (120 g) mozzarella cheese, grated (1 cup/250 mL)


  1. Add all of the dough ingredients to the bowl of the Deluxe Stand Mixer in the order listed.
  2. Set to KNEAD with the dough hook attachment for 6 minutes. Remove the bowl.
  3. Drizzle the top of the dough with olive oil to coat, cover with plastic wrap or a kitchen towel, and place somewhere warm to rise for 1-1 ½ hours, or until doubled in size.
  4. Preheat the oven and a pizza stone to 450°F (230°C).
  5. Heat the remaining oil in a saute pan over medium heat for 3 minutes. Add the onion and cook for 3 minutes, or until softened. Add the tomatoes and garlic cook for an additional 5 minutes or until the tomatoes have cooked down. Add the salt, pepper, and balsamic vinegar and stir to combine. Simmer 1-2 minutes to reduce slightly.
  6. Stretch the pizza dough over a pizza peel dusted with cornmeal. Drizzle the dough with olive oil, sprinkle with mozzarella cheese, and top with onion and tomato mixture.
  7. Transfer the pizza to the preheated stone and bake for 10-12 minutes, or until golden brown.
  8. Cut into slices and serve.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 460, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 850 mg, Carbohydrate 68 g, Fiber 3 g, Sugars 5 g (includes 1 g added sugar), Protein 16 g

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