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A rosemary red onion pizza with ricotta cheese, garlic cloves, and Parmesan cheese on parchment paper.
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4.60 / 5 votes

Rosemary Onion Pizza

For this rosemary onion pizza, dough is smeared with ricotta cheese and topped with caramelized onions, garlic, Parmesan cheese, and rosemary and baked until bubbly and golden brown. An inspired riff on white pizza that's ideal as a starter or simply as dinner.
Prep Time30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Appetizers
Cuisine: Italian
Servings: 8 servings | 1 large pizza
Calories: 420

Ingredients

For the pizza dough

  • 1 cup 105°F (41°C) warm water
  • 2 tablespoons honey
  • 1 package quick-rise yeast
  • 1/4 cup extra-virgin olive oil, plus more for the bowl
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons finely chopped rosemary leaves
  • 3 cups bread flour, as needed

For the topping and shaping

  • 3 tablespoons extra-virgin olive oil
  • 3 medium red onions, sliced 1/4 inch (6 mm) thick
  • Sea salt and fresh ground black pepper, to taste
  • Coarse cornmeal, for sprinkling
  • 1 1/2 cups ricotta cheese
  • Small garlic cloves, unpeeled, (optional)
  • 1 tablespoon coarsely chopped rosemary leaves
  • 1/2 cup grated Parmesan
US - Metric

Instructions

Make the pizza dough

  • Pour 1/4 cup of the water into the bowl of a heavy-duty mixer and stir in the honey. Sprinkle the yeast on top and let the mixture stand until the yeast softens, about 5 minutes.
  • Stir the mixture to make sure the yeast is dissolved. Mix in the remaining 3/4 cup water and the oil. Using a dough hook, start mixing the dough on low.
  • Add the salt, rosemary, and 1 cup flour and mix until it's completely incorporated.
  • Then add the next cup of flour and repeat, continuing cup by cup. As the flour is incorporated, a dough ball will start to form and come away from the bowl. As you gradually add the last of the flour, turn up the speed and mix for 1 minute.
  • Turn the dough out onto a floured work surface. Knead until smooth.
  • Place dough in an oiled bowl and cover it with a cloth; allow it to rise and double in bulk, 45 to 60 minutes.

Make the topping

  • Meanwhile, heat a large skillet over medium heat, add 1 tablespoon of the oil, and toss in the onions. Cook until softened, about 20 minutes. Season with salt and pepper, and allow to cool.

Assemble and bake the pizza

  • Preheat the oven to 400°F (200°C). Sprinkle a little coarse cornmeal on a baking sheet.
  • Punch down the dough and place the dough on the cornmeal. Using your fingertips, gently make indentations in the dough and spread it to the pan size, approximately 10 by 15 inches.
  • Spread the ricotta on the dough to within a half inch of the edge.
  • Distribute the cooked onions evenly over the dough and then top with the chopped rosemary, garlic cloves if using, and Parmesan and drizzle with the remaining olive oil. If desired, sprinkle with additional freshly ground pepper.
  • Bake the pizza for 25 to 30 minutes, until the crust is golden and crisp.
  • Serve the pizza immediately or let it cool on a wire rack and then serve at room temperature, sliced into narrow wedges or strips as a starter or wider slices as something more substantial. Originally published Jul 18, 2005.

Nutrition

Serving: 1portion | Calories: 420kcal | Carbohydrates: 45g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 29mg | Sodium: 589mg | Fiber: 2g | Sugar: 6g