BBQ Pizza with Caramelized Onions
& Blue Cheese
- 1 lb wheat pizza dough
- 3 medium yellow onions
- 1 tsp Kosher salt
- 1 tsp sugar
- Olive oil, for coating baking sheet
- Flour, for rolling out dough
- 1/2 cup of your favorite BBQ sauce
3/4 cup freshly shredded part-skim mozzarella cheese
3/4 cup freshly shredded sharp cheddar cheese
1/4 cup freshly crumbled blue cheese
Bring pizza dough to room temperature (I like to thaw the frozen dough in the fridge overnight, and then take it out in the morning to sit at room temperature for the day).
Slice the onions in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onions widthwise (around the “equator”), discarding the ends. You should have about 3 cups of sliced onions.
Heat olive oil in a large non-stick skillet set over medium heat. Add onions to skillet, spreading them out into an even layer. Let onions cook, stirring occasionally, for 10 minutes.
Sprinkle salt and sugar over the onions, reduce stove heat to low, and cook (stirring occasionally) for 45 minutes, or until they are soft and golden-brown. If the onions are sticking to the pan, you can add a few teaspoons of water to the skillet.
Preheat oven to 450 degrees. Lightly and evenly coat baking sheet with olive oil.
On a lightly floured flat surface, roll the room-temperature pizza dough out to desired thickness (I like a very thin pizza crust). Carefully transfer the rolled-out pizza dough onto the oiled baking sheet.
Spoon BBQ sauce onto the pizza dough, leaving a 1/2-inch border around the edge.
Top with the caramelized onions, followed by the cheeses.
Bake pizza for 10 minutes. Carefully remove the baking sheet from underneath the pizza and continue to cook the pizza until the cheese has melted and the bottom of the crust is golden-brown and crisp, about 5 more minutes.
Using a pizza peel (or the baking sheet), carefully remove the pizza from the oven and let cool for 5 minutes before cutting into slices.